Bacon Wrapped Water Chestnuts Recipe

Water chestnuts: These are crunchy, slightly sweet tubers often found in the canned vegetable aisle.

Bacon: Choose a good quality bacon, preferably one that is not too thick, to ensure it wraps well around the water chestnuts.

Brown sugar: Adds a sweet caramelized glaze to the bacon, balancing the savory flavors.

Soy sauce: Provides a salty, umami-rich flavor that complements the sweetness of the brown sugar.

To ensure the bacon cooks evenly and becomes crispy, consider partially cooking the bacon before wrapping it around the water chestnuts. This will help render some of the fat and give you a head start on achieving that perfect crispiness. Simply cook the bacon in a skillet over medium heat for a few minutes until it starts to brown but is still pliable enough to wrap.

• water chestnuts - Substitute with jicama slices: Jicama has a similar crunchy texture and mild flavor, making it a good alternative to water chestnuts.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a similar smoky flavor and crispiness.

• brown sugar - Substitute with maple syrup: Maple syrup adds a similar sweetness and depth of flavor, though it is in liquid form, so adjust the quantity accordingly.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• Allow the bacon-wrapped water chestnuts to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• For short-term storage, place the cooled appetizers in an airtight container. They can be kept in the refrigerator for up to 3 days.

• If you plan to freeze them, arrange the bacon-wrapped water chestnuts in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the water chestnuts to a freezer-safe bag or container. Label with the date and store for up to 1 month.

• To reheat from the refrigerator, preheat your oven to 375°F (190°C). Place the bacon-wrapped water chestnuts on a baking sheet and bake for 10-15 minutes, or until heated through and the bacon is crispy.

• For reheating from frozen, preheat your oven to 375°F (190°C). Place the frozen appetizers on a baking sheet and bake for 20-25 minutes, or until the bacon is crispy and they are heated through.

• Alternatively, you can reheat them in the microwave. Place a few bacon-wrapped water chestnuts on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• For best results, avoid reheating multiple times as this can affect the texture and flavor of the bacon and water chestnuts.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon wrapped water chestnuts on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent the bacon from drying out.
  4. Heat for about 10-15 minutes or until warmed through and the bacon is crispy again.

• Microwave Method:

  1. Place the bacon wrapped water chestnuts on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure they are heating evenly.
  4. Be cautious not to overheat, as the bacon can become rubbery.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the bacon wrapped water chestnuts in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat for an additional 1-2 minutes if necessary.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add the bacon wrapped water chestnuts to the skillet.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 5-7 minutes, turning occasionally until the bacon is crispy and the water chestnuts are heated through.

• Oven: Used to bake the bacon-wrapped water chestnuts at the specified temperature.

• Baking sheet: Provides a flat surface for placing the bacon-wrapped water chestnuts in the oven.

• Toothpicks: Used to secure the bacon around each water chestnut.

• Small bowl: For mixing the brown sugar and soy sauce together.

• Brush: Used to apply the brown sugar and soy sauce mixture onto the bacon-wrapped water chestnuts.

• Can opener: Needed to open the can of water chestnuts.

• Knife: Used to cut the bacon into thirds.

• Measuring cups: For accurately measuring the brown sugar and soy sauce.

• Tongs: Helpful for handling the hot bacon-wrapped water chestnuts when they come out of the oven.

Pre-cook the bacon: Partially cook the bacon before wrapping it around the water chestnuts. This reduces baking time and ensures the bacon is crispy.

Use pre-made sauce: Substitute the brown sugar and soy sauce mixture with a pre-made teriyaki glaze to save mixing time.

Line the baking sheet: Use parchment paper or aluminum foil on the baking sheet for easy cleanup.

Batch preparation: Assemble the bacon-wrapped water chestnuts in batches and refrigerate them. Bake when ready to serve.