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Bacon-Wrapped Water Chestnuts with Brown Sugar Glaze

Bacon-wrapped water chestnuts with brown sugar glaze are marinated in soy sauce, wrapped in bacon, and baked until crisp. A bubbling, tacky glaze coats each bite for a savory-sweet appetizer.
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Prep Time 20 minutes
Cook Time 40 minutes
Marinating and resting 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

For the brown sugar glaze
  • 0.33 cup brown sugar packed light
  • 0.33 cup ketchup
  • 1 tsp apple cider vinegar
For the water chestnuts and bacon
  • 2 can (8 oz) water chestnuts whole, drained
  • 0.25 cup soy sauce
  • 1 lb bacon regular-cut, cut crosswise into thirds

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the pan
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with foil.
Make the glaze
  1. Whisk the brown sugar, ketchup, and vinegar in a small bowl until smooth.
Marinate and wrap
  1. Toss the water chestnuts with the soy sauce in a medium bowl, cover, and refrigerate for 30 minutes.
  2. Drain and thoroughly pat dry the water chestnuts.
  3. Wrap each water chestnut in a piece of bacon and secure with a toothpick.
Bake and glaze
  1. Arrange the wrapped water chestnuts seam-side down in a single layer on the baking sheet.
  2. Bake for 20 minutes.
  3. Turn each piece with tongs.
  4. Bake for 10 more minutes, until the bacon is browned and nearly crisp.
  5. Brush the bites all over with the glaze, dividing it evenly among them.
  6. Bake for 8-12 minutes, until the glaze is bubbling and tacky and the bacon is crisp.
  7. Let stand for 5 minutes before serving so the glaze can set.

Notes

For crisp bacon, thoroughly pat the water chestnuts dry before wrapping. Refrigerate leftovers for up to 3 days; freezing is not recommended because the bacon may lose its crisp texture. For a gluten-free option, use gluten-free tamari in place of soy sauce.