When I think about holiday food, I always love it Bacon with water chestnut. My mom made an aperitif every year for a Christmas working party. She was preparing a second dish which we ate at home.
Bacon-wrapped water chestnuts recipe
I would like to thank Kikkoman for sponsoring this post.
Since I loved to eat water chestnuts wrapped in bacon when I was a kid, I was sure to swipe my mom's recipe when I was older.
I have made a significant change to this recipe. I add soy sauce to the dish.
Marinating the water chestnuts in soy sauce adds so much flavor.
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I recommend using Kikkoman soy sauce for this recipe. It’s simply the best!
Kikkoman's traditionally brewed soy sauce is a major flavor enhancer and brings out the "umami" taste everyone has been talking about.
How to make bacon wrapped water chestnuts
After marinating your water chestnuts, don't throw away this soy sauce! You'll use the marinade to create a really delicious finishing sauce for the dish.
A word of advice – if you want to reduce sodium, try Kikkoman sodium-free soy sauce – it also tastes good.
Making these succulent bacon-wrapped water chestnuts involves a few steps.
They're really pretty easy to make, and from my experience, they're always fun for the crowd!
I can't keep my husband away from these things!
After you put one of those sweet, tart, crunchy little bites in your mouth, it's hard to stop looking for more.
People will literally hover and linger around the dish holding these bad boys, and who can blame them? They are my absolute favorite vacation appetizer.
I can't remember celebrating a Christmas without a large hot dish of bacon-wrapped water chestnuts. It’s a recipe that I really love, and I hope you’ll be part of this year's unique holiday celebration too.
Be sure to pin this recipe for easy retrieval later!
2 cans (8 oz.) Water chestnuts, drained
1 lb lean bacon, cut in half
1 1/2 cups brown sugar
1 cup ketchup
1/4 cup Kikkoman soy sauce, traditionally brewed
Preheat the oven to 350 degrees Fahrenheit.
Soak the chestnuts in Kikkoman soy sauce for 15 minutes, stirring several times to make sure they are well coated.
Remove the water chestnuts from the soy sauce.
Wrap 1/2 strip of bacon around each; fix with toothpicks.
Reserve the soy sauce.
Place the chestnut toothpick side up in a 7 "x 11" glass baking dish.
Bake at 350 degrees Fahrenheit for 25 to 35 minutes or until the desired crisp.
Remove the chestnuts from the dish and drain the fat. Return the chestnuts to the same dish.
Meanwhile, add ketchup and brown sugar to reserved soy sauce, mix well to combine.
Pour the sauce evenly over the chestnuts to coat.
Cook the chestnuts for another 20 to 30 minutes.
The initial cooking time really depends on how you enjoy your bacon. Keep an eye on it and bake a little longer if you want it to be crispier!
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