BACON WRAPPED WATER CHESTNUTS

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These bacon wrapped water chestnuts are crunchy marinated water chestnuts shrouded in bacon and a sweet and appetizing sauce, then, at that point prepared flawlessly. A fast and simple canapé alternative that is consistently a success!

I love to serve an assortment of starter plans when I’m engaging including mozzarella sticks, stewing pot little smokies, and this exemplary dish of bacon wrapped water chestnuts.

Growing up, my mother consistently used to serve bacon wrapped water chestnuts at parties. This is a basic dish, however has the ideal mix of surfaces, and let’s face it, you can never turn out badly with bacon!

WHAT ARE WATER CHESTNUTS?

Water chestnuts are not really a nut, truth be told, they are vegetables. This veggie develops submerged, subsequently the name, and are regularly filled in Asian nations. In America, water chestnuts are normally sold in jars, despite the fact that it is feasible to discover new water chestnuts in certain business sectors. I normally utilized canned chestnuts, as they are promptly accessible in practically all supermarkets.

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INGREDIENTS

  • 3 8 ounce cans whole water chestnuts drained
  • 1/4 cup soy sauce
  • 1/4 teaspoon garlic powder
  • 1/2 cup + 1 tablespoon brown sugar divided use
  • 1 pound bacon sliced cut into thirds
  • 3/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley optional
  • cooking spray

INSTRUCTIONS

  1. Place the water chestnuts, soy sauce, garlic powder and 1 tablespoon of brown sugar in a bowl or resealable bag. Toss to combine. Cover the bowl or seal the bag and refrigerate for at least 30 minutes or up to 2 hours.
  2. Preheat the oven to 400 degrees F. Place a rack on top of a sheet pan. Coat the rack with cooking spray.
  3. This recipe can also be made without the rack if you don’t have one, I just find the bottoms get crispier this way.
  4. Wrap each water chestnut with a piece of bacon. Secure each one with a toothpick.
  5. Arrange the water chestnuts in a single layer on the rack.
  6. Bake for 25 minutes. Remove the pan from the oven.
  7. In a small bowl, whisk together the remaining brown sugar, ketchup and Worcestershire sauce.
  8. Brush the sauce mixture all over each chestnut. Return the pan to the oven and bake for another 20 minutes or until bacon is crispy and sauce has caramelized.
  9. Sprinkle with parsley, then serve immediately.
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NOTES

  • I recommend using regular or thin cut bacon, as thick cut bacon will take longer to cook.
  • If you are sensitive to salt, feel free to use low sodium soy sauce.

NUTRITION

Calories: 214kcal | Carbohydrates: 6g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 704mg | Potassium: 172mg | Fiber: 1g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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