This Bacon Wrapped Water Chestnut recipe is absolutely addicting! The crunchy water chestnut combined with the crisp bacon and a simple flavorful glaze that makes it shine. These are perfect for holidays, game day, or really anytime!
I question my self-control around Bacon Wrapped Water Chestnuts
I question my self-control around Bacon Wrapped Water ChestnutsA big thanks to my husband and his family for bringing Bacon Wrapped Water Chestnuts into my life many years ago. They were a part of their family holiday celebrations, and every game-day party, and they really are the best idea! You get a nice crunch from the water chestnuts, with crispy bacon and a brown sugar glaze. It’s impossible to eat just one and they’re a really fun appetizer everyone loves.
These were actually made popular in the 1950’s, called Rumaki, but also contained chicken livers wrapped with the water chestnuts, and the water chestnuts were marinated in soy sauce, which you can do, but I don’t think the flavor difference is worth the extra effort.
If you love this recipe, I know you’ll love our Bacon Wrapped Dates and Jalapeño Poppers!
How to make Bacon Wrapped Water Chestnuts:
Make Sauce: Mix brown sugar, ketchup and Worcestershire sauce together. Set aside.
Slice bacon slices into thirds.
Assemble: Wrap each water chestnut with one piece of bacon and secure with a toothpick.
Bake: Line a large baking sheet with foil then place a wire cooling rack on top of it. Place bacon-wrapped chestnuts on the wire rack and bake at 400°F for 25 minutes.
Add Glaze and Bake again: Use the toothpicks to lift each bacon-wrapped chestnut up and dunk in the glaze to fully coat it. Place back on rack on baking sheet and bake again for 25-30 more minutes, or until bacon is crisp. Enjoy these bacon wrapped chestnuts warm.
Make Ahead and Storing Instructions:
To Make Ahead: Wrap water chestnuts in bacon and secure with toothpick. Cover well and keep in the refrigerator for up to 24 hours. Continue with baking and glazing recipe instructions.
To Store: Keep any leftover bacon wrapped chestnuts in an airtight container in the refrigerator for up to 2 days.
More Appetizer Recipes:
- Air Fryer Salmon Bites
- Buffalo Chicken Meatballs
- Pepper Jelly
- Whipped Goat Cheese
- Whipped Feta Dip with Roasted Vegetables
- Blistered Shishito Peppers
- Tomato and Basil Bruschetta
- Burrata Appetizer
- Baked Brie
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Recipe
Bacon Wrapped Water Chestnuts (Rumaki inspired)
Ingredients
- 3 8 oz cans whole water chestnuts
- 1 lb bacon , classic cut, not thick cut (450 g)
- 1/2 cup light brown sugar (100 grams)
- ¾ cup ketchup (180 ml)
- 1 Tablespoon Worcestershire sauce
Instructions
- Preheat oven to 400 degrees F.
- Glaze: Mix brown sugar, ketchup and Worcestershire sauce together. Set aside.
- Assemble: Cut bacon slices into thirds. Wrap each water chestnut with one piece of bacon and secure with a toothpick.
- Bake: Line a large baking sheet with foil then place a wire cooling rack on top of it. Place bacon-wrapped chestnuts on the wire rack and cook in the oven for 25 minutes.
- Add Glaze: Use the toothpicks to lift each bacon-wrapped chestnut up and dunk in the glaze to fully coat it.
- Bake again: Place back on rack on baking sheet and bake again for 25-30 more minutes, or until bacon is crisp. Serve warm.
Notes
Nutrition
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