Tulo

Bacon Wrapped Water Chestnuts Recipe

A platter of golden-brown bacon-wrapped water chestnuts on toothpicks, glazed with a dark caramelized sauce, arranged on a white serving plate.
Photo by Jonathan Borba on Pexels

Draining and blotting the water chestnuts dry keeps the glaze from turning watery, thin bacon slices crisp fully in the same time it takes to heat the chestnuts through, and a brown sugar glaze caramelizes into a sticky, lacquered coating instead of just sitting on top.

Prep
20 min
Cook
30 min
Total
50 min
Servings
8

Ingredients

Servings8
  • 24 pieces water chestnuts, canned whole, drained
  • 12 slices bacon, slices, cut in half crosswise
  • 1/2 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 24 pieces wooden toothpicks

Nutrition per serving

Calories
135
Protein
5g
Carbs
18g
Fat
5g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top, if you have one.
  2. 2Drain the water chestnuts well and pat them completely dry with paper towels; this helps the bacon stick and crisp instead of steaming.
  3. 3Cut each bacon slice in half crosswise. Wrap a half-slice of bacon around each water chestnut and secure with a toothpick.
  4. 4Arrange the wrapped chestnuts in a single layer on the prepared rack or baking sheet, leaving a little space between each one.
  5. 5In a small bowl, whisk together the brown sugar, soy sauce, and Worcestershire sauce until the sugar is mostly dissolved.
  6. 6Brush or spoon the glaze evenly over the tops of the wrapped chestnuts.
  7. 7Bake for 25-30 minutes, until the bacon is crisp and browned, flipping once halfway through and spooning any glaze pooled on the pan back over the top.
  8. 8Let cool for 5 minutes before serving warm.
How to Bake Bacon in the Oven

Tips & variations

  • Use thin-cut bacon rather than thick-cut; thick bacon won't fully crisp in the time it takes the chestnuts to heat through and the glaze to caramelize.
  • For extra crispness, sear the wrapped chestnuts in a hot skillet for a minute per side to render some fat before glazing and baking.
  • Swap the brown sugar glaze for a mix of honey and five-spice powder for a different flavor direction.
  • Assemble the wrapped skewers a day ahead and refrigerate unglazed; brush on the glaze right before baking.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to re-crisp the bacon; microwaving makes it rubbery and softens the glaze.

Tips from the Tulo kitchen

  • Draining and blotting the water chestnuts thoroughly before wrapping keeps the glaze from pooling into a watery mess on the pan.
  • Soaking toothpicks in water for about 10 minutes before assembling keeps them from scorching if the tips are exposed near the heat.

FAQ

Can I make bacon wrapped water chestnuts ahead of time?

Yes. Assemble the bacon-wrapped chestnuts and refrigerate them unglazed for up to 24 hours, then brush on the glaze right before baking.

Can I use fresh water chestnuts instead of canned?

Fresh ones need to be peeled and blanched first since they're raw and starchy; canned water chestnuts are already cooked and ready to wrap, which is why most versions of this recipe call for canned.

Why did my bacon turn out soggy instead of crisp?

This usually comes from undrained water chestnuts releasing moisture as they bake, or from crowding the pan so steam gets trapped instead of escaping.

Can I broil these instead of baking?

Yes, broil on the middle rack for about 8-10 minutes total, flipping halfway through, and watch closely since broiler intensity varies a lot between ovens.

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