Yesterday I was panicking. See, I take these 12 Frilly Days of Christmas quite seriously. I think long and hard about the recipes I post, the order in which I post them, and what types of recipes people look for this time of year. I really wanted to post an appetizer recipe, but could not think of the right one.
I called my mom. “Mom!”, I say, “I need help!”. I explain my situation. “Why don’t you post the water chestnut recipe?”, she immediately suggests. Huh. Now why didn’t I think of that?!? They’re the perfect choice.
This bacon wrapped chestnut recipe makes an appearance at most of our family get togethers, and has for years. There’s a good reason for that. They’re absolutely delicious, and everyone loves them. Crunchy chestnuts, wrapped in bacon, covered in a thick sweet and sour sauce? Who’s going to argue with that? This is a classic recipe for good reason.
They’re not exactly chestnuts roasted over an open fire, but I think we should sing about them anyway.
[Recipe] Bacon Wrapped Water Chestnuts
Makes 4 – 5 dozen pieces
2 cans whole water chestnuts
1 1/2 lbs bacon
3/4 cup sugar
1 cup ketchup
1 Tbsp vinegar
2 tsp Worcestershire sauce
Preheat the oven to 350F.
Halve the full pound of bacon, so that you have 3 half pounds of bacon in strips.
Cook the bacon in the microwave, 1 minute on the first side, and 1 minute on the second side. I do this on plates lined with paper towel.
Drain the water chestnuts. Cut them in half.
Wrap a strip of bacon around each water chestnut, securing with a toothpick.
Line up the little soldiers in a 9×13″ baking dish.
Bake the chestnuts for 30 minutes.
While the chestnuts are baking, combine all sauce ingredients in a large bowl. Mix well.
Once the chestnuts have baked for 30 minutes, remove them from the oven. Drizzle the sweet and sour sauce over the chestnuts.
Bake the chestnuts for another 30 minutes.
Allow the chestnuts to sit for 5 – 10 minutes before removing them from the baking pan and garnishing with green onions to serve.