Bacon Wednesday: Bacon-wrapped water chestnuts


You’re so 50s if you remember eating bacon-wrapped water chestnuts at cocktail parties. You’re so 2012 if you still devour these beauties like peanuts. Hey, each one only has a third of a strip of bacon and there is a vegetable in the middle! Betsy and I enjoyed them immensely at Bacon Wednesday this week. They would be even better with a Manhattan.

Bacon-wrapped water chestnuts


1 8-ounce can whole water chestnuts

½ cup ketchup

¼ cup dark brown sugar

1 tablespoon Worcestershire sauce


Preheat oven to 375 degrees.

Line a rimmed cookie sheet with heavy duty tin foil. Cut the bacon slices into thirds. Wrap each water chestnut with a piece of bacon and secure with a wooden toothpick.

Bake for about 45 minutes, turning each piece once. If at the end of 45 minutes, the bacon is not crispy enough run it under the broiler for a few minutes.

Mix together the ketchup, brown sugar and Worcestershire sauce. Dip each bacon-wrapped water chestnut in the mixture and return to the oven for about 15 minutes.



Bacon Wednesday: Bacon-wrapped water chestnuts

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