Spicy Ketchup Glazed Bacon-Wrapped Water Chestnuts
photo by Bonnie Young
- Ready In:
- 1⁄2 lb bacon, strips sliced in thirds
- 1 (8 ounce) can water chestnuts
- 3⁄4 cup spicy ketchup (Heinz spicy ketchup is good to use)
- 1⁄2 cup packed brown sugar
- long toothpick
- Set oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- In a small saucepan over low heat; cook the spicy ketchup with the brown sugar, stirring until no sugar granules remain; set aside (this can be done up to a day in advance).
- Dry each water chestnut using a paper towel.
- Wrap one small slice of bacon tightly around each water chestnut, then secure with a toothpick.
- Place into baking dish.
- Lightly cover the dish with foil.
- Bake for about 35-40 minutes or just until the bacon is crispy.
- If desired you may bake uncovered for a couple of minutes just to crisp up the bacon more.
- Remove from oven and drain the fat/grease.
- Drizzle the prepared sauce mixture over each chestnut, return to oven and bake uncovered for about 8-10 minutes more.
Questions & Replies
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We had friends over last night for dinner and I made these for an appetizer. We had planned to go out for a ride on our UTV's before dinner. While we waited for the men to get things ready, I gave, what I thought, was a sample to everyone. Before we left, I unplugged the crockpot to make sure the sauce did not burn while we were out. When I came back, I went to plug it back in, but then discovered they were all gone! The %u201Csample%u201D turned into devouring! We discovered you can't eat just one! Since some people did not arrive until after the ride, there was none left and I had to clean up the evidence before they wondered what was supposed to be in the pot! These are definitely a keeper!
These went over really well with the family at a Christmas gathering. I by mistake bought sliced water chestnuts, but somehow made it work by piling two-three together b/f wrapping with the bacon. Love the addition of the kick of spice. (couldn't find the spicy ketchup, so used a dash of cayenne as suggested in your intro).
Great recipe! I halved the water chestnuts (I prefer smaller bites) and since I can't find spicy ketchup anymore I just used regular Heinz and added Frank's hot sauce until it was to my "spicy" liking. My bacon took longer to cook so I uncovered it and pumped up the oven heat a bit. I love how the sauce glazes over the bacon. Delish!
Kitten I have been making these little gems for many many years. I learned in from my MIL who did lots of catering. She called them Rumake although they are not a true recipe for Rumake. I think the thing too many people do is drown them in the sauce. I prefer them just drizzled with the sauce just like you do. That way you just get a hint of the spicyness with the great taste of the bacon. I do use regular catsup and add tobasco sauce amount depending on who they are being served to. I have some baking in the oven right now and the house smells heavenly. I was going to post this but now I found I don't need to. Thanks for sharing!