Holiday Bacon Wrapped Chestnut Appetizers
These are crispy, extremely tasty, and wonderful for the holidays. Be sure and follow the recipe and cook the bacon until crisp before dipping into the sauce. If you dip into the sauce first it will not crisp up.
This recipe will make 42 pieces. Enough for about 6 people. If there are only two of you go ahead anyway. Place the appetizers in a crockpot on the warm setting and snack all day.
Note: These can be made with any type of sauce that will caramelize in the last step. BBQ sauce, Sweet and Sour sauce, etc…
Ingredients
3 8-ounce cans whole water chestnuts drained and rinsed
4 tablespoons low-sodium soy sauce
I lb package bacon, about 14 slices, cut crosswise into thirds to makes 42 pieces
3/4 cup ketchup
3/4 cup firmly-packed dark brown sugar
2 tablespoon Worcestershire sauce
1/3 cup water
Preparation
Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
Preheat the oven to 425 degrees F.
Wrap each water chestnut in a piece of bacon and secure with a toothpick.
Place on a parchment-lined baking sheet and bake until the bacon renders its fat and is crisp about 30 minutes.
Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and water in a bowl to make a sauce.
Remove the baking sheet from the oven and place the appetizers on a paper towel-lined plate.
If using the same baking sheet drain away any fat and wipe dry with paper towels or wash. When clean, line the baking sheet with parchment.
Carefully transfer each bacon-wrapped water chestnut to the bowl with the sauce, swirling to fully coat, then place back on the baking sheet. Use a spoon to help cover the appetizers with sauce and to fish out any that fall off the toothpick.
Return the baking sheet to the oven and bake until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter.
Keywords: appetizers
