Bacon wrapped water chestnuts

This appetizer is everything. It has been a staple at family parties for as long as I can remember, in fact, it's always a challenge to try and get your hands on a few before they are all gone. I've continued that tradition and have brought them to a few parties with friends and I instantly become the most popular guest at the soiree. Bacon wrapped water chestnuts are essentially the cheap version of the bacon wrapped scallop but BETTER because there's an awesome crunch in the middle of your bacon instead of a mushy scallop. If you're not serving these in your home you can precook them in the oven then just bring them to your destination in something microwavable and give them a quick 30 second zap in the micro before you put them out. Make sure you grab one or two for yourself before you leave the kitchen because otherwise, you'll blink and they will disappear. 

Bacon Wrapped Water Chestnuts
Makes approximately 50 appetizer bites

2 lbs bacon

3 cans whole water chestnuts (8 oz. cans)- usually found in the Asian section of the supermarket
1/2 cup brown sugar
2 tablespoons (approximately) soy sauce 
2 tablespoons (approximately) Worchestershire sauce

  1. Preheat oven to 375
  2. Take a water chestnut (or cut them in half if they are big) and roll them in half of a piece of raw bacon. Stick the roll with a toothpick
  3. Line up your bacon rolls in a casserole dish with the toothpicks pointing up
  4. Sprinkle liberally with brown sugar
  5. Shake soy sauce and Worchestershire sauce over the top of the bundles. (Give a quick sprinkle over the top making sure that each little roll gets hit with a dash of soy and Worchestershire)
  6. Bake at 375 for 30-45 minutes or until browned and cooked through (this might take a little longer if you use thick cut bacon)

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