Bacon Wrapped Water Chestnuts with Sweet Soy Glaze
By Marcus Hale
Prep
10 min
Cook
30 min
Total
40 min
Servings
8
Level
Easy
Baking chestnuts for 15 minutes before icing helps to reduce the bacon fat content‚ and the icing mixture will bubble and caramelize as the chestnuts finish cooking in bacon fat․ I use a wire rack if possible to keep cooked chestnuts from becoming soggy in the icing․ Sweet and salty flavors work well together․
I cut bacon slices into thirds and wrap each chestnut in a third of a bacon slice․ I fasten wrapped chestnuts with toothpicks․ I place a layer of chestnuts on a baking sheet and leave plenty of space between chestnuts․ The bacon must not be too tightly wrapped‚ as it cooks against itself when chestnuts are layered and baked together․
The glaze is brushed on bacon after baking․ Sugars in the glaze bake for a shorter time than bacon sugars․ Brush glaze on all sides of bacon․ Do not remove toothpicks holding bacon pieces together․ You can add soy sauce to brown sugar to enhance flavor and add garlic powder to your glaze․ Take pan from oven when bacon is cooked and glaze is bubbling․
Serve these as a starter or side dish with Buffalo Chicken Dip if more finger foods are needed․ Prosciutto-Wrapped Mozzarella is another idea․ Philly Cheesesteak Soup would also work․ Let the rolls sit for a few minutes before serving to help the glaze stick․
Why you'll love this recipe
- The first 15 minutes of bacon cooking time are used to render fat without sugar‚ allowing ample time for the sugar coating to caramelize․
- One layer lets the wrappers cook in the oven․ It also gives room for the bacon to cook around the chestnut․
- Whisk until the sugar is mostly dissolved․ The end product should be syrupy enough to coat little wraps․
- Toothpicks hold the bacon together while cooking․ Toothpicks prevent the bacon rolls from falling apart when coated with the glaze․
- Pull them when the bacon is cooked and the coating is caramelized and sticky․
Ingredients
- •1 pound bacon (regular-cut, not thick-cut)
- •2 cans whole water chestnuts (8 ounces each, drained and patted dry)
- •½ cup brown sugar (packed)
- •¼ cup soy sauce
- •½ teaspoon garlic powder
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or set a wire rack on it.
- 2
Cut each bacon slice into three equal pieces.
- 3
Pat the water chestnuts thoroughly dry. Wrap each one with a piece of bacon, secure it with a toothpick, and place it on the prepared baking sheet.
- 4
Bake for 15 minutes.
- 5
Whisk the brown sugar, soy sauce, and garlic powder in a small bowl until the sugar is mostly dissolved.
- 6
Remove the chestnuts from the oven and brush each one generously with the glaze.
- 7
Return the pan to the oven and bake for another 10-15 minutes, until the bacon is fully cooked and crispy and the glaze is bubbly and caramelized.
- 8
Let cool for a few minutes before serving.
FAQ
Nutrition (per serving)
Calories
180
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