Prep 2 hrs
Cook 40 mins
These are tasty little tidbits that will disappear quickly at any get-together!!Cook time includes "assembly" time.
- Mix soy sauce and brown sugar.
- Place drained waterchestnuts into soy sauce/brown sugar mixture.
- I will put this all into a ziplock bag or a container with a lid so I can"turn or roll" them about every half hour, making sure the sauce stays well mixed and waterchestnuts are getting well coated.
- Place into fridge and let sit for 2 hours, minimum.
- After a minimum of 2 hours, Cut bacon in half.
- Wrap a waterchestnut with piece of bacon and stick with toothpick to hold in place.
- Place wrapped waterchestnuts in shallow baking dish.
- After all are wrapped, drizzle just a little bit of the soy sauce/brown sugar mixture over the wrapped chestnuts.
- Bake at 375 degrees until bacon looks"crisp," usually about 20 minutes or so.
This is an excellent and simple to make appetizer! A friend of mine from Cleveland introduced these to me several years ago and I have been making them ever since. I think if my husband were left unattended, he could eat the whole platter full! Delicious! Thank you for posting this, Shae!
Previously we had made these in the microwave, unmarinated. This is a much better version.
I've made this twice and both times they were gone in a heartbeat. The first time I may have went a little overboard on the "drizzle" so they took a little longer to get crispy but everybody still loved them. I also quartered the bacon instead of just in half and it worked great. If you do it this way I suggest getting the longest bacon so you don't have to try to "stretch" it to fit.