Chris' Recipes

Bon Appetite!

Bacon Wrapped Water Chestnuts

Written By: Chris - Apr• 02•14

The Chinese water chestnut, more often called simply the water chestnut, is a grass-like sedge grown for its edible corms.  The water chestnut is actually not a nut at all, but an aquatic vegetable that grows in marshes, underwater in the mud.  Their crunchy texture is found in most of Asian cuisine.  It is a characteristic that sets them apart from other ingredients, because they stay crunchy even after they’re cooked or canned.  They may make a nice addition to a number of healthy dishes because they’re quite low in calories and fat-free.  In this dish however, we blow that part completely by wrapping them in bacon and covering them in a sweet and gooey sauce!  I’m not sure where I originally got this recipe, but it is a good one!  We’ve made these little savory bites for a number of parties and they were a hit at Bill’s 50th Birthday bash where they went quick!  If you’re craving sweet and salty, I recommend these for your next gathering… they are stupid good!  This way you can share and you might end up only eating a few!

bacon wrapped


1 pound Bacon
2 (8 ounce) Cans whole Water Chestnuts, drained
1 Cup Brown Sugar, packed
1 Cup Ketchup
1 Tablespoon Soy Sauce


Preheat the oven to 350 degrees.

Cut each strip of bacon in thirds. Wrap a strip of bacon around each water chestnut and secure with a wooden toothpick.  Place onto a cookie type of baking sheet.  Bake at 350 degrees for 20 to 30 minutes.

While they are baking, in a small mixing bowl combine brown sugar, soy sauce and ketchup. Turn the chestnuts over from time to time while baking so that the bacon cooks evenly.  Stop and drain the grease from the pan.

Transfer the wrapped chestnuts to a large bowl and pour the sauce over them, turning to coat all sides.  Using a tongs, return them to the cookie sheet so that there is space between and continue to bake and turn until the bacon is completely cooked, about another 15 to 20 more minutes.  Once done the bacon should be crispy and sticky from the sauce.



Keep hot by serving them out of a crock pot.




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