Bacon Wrapped Water Chestnuts Recipe

Water chestnuts: These are crunchy and slightly sweet, providing a great texture contrast to the bacon.

Bacon: Adds a savory and smoky flavor, wrapping around the water chestnuts perfectly.

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

Brown sugar: Adds a caramelized sweetness that balances the saltiness of the soy sauce and bacon.

To ensure the bacon crisps up perfectly, partially cook the bacon slices in a skillet over medium heat for about 3-4 minutes before wrapping them around the water chestnuts. This will render some of the fat and help achieve a crispier texture in the final dish.

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

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

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami taste.

• brown sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a hint of caramel flavor.

• Allow the bacon wrapped water chestnuts to cool completely after baking. This prevents condensation and sogginess when storing.

• Transfer the cooled appetizers to an airtight container. If stacking, place a sheet of parchment paper between layers to avoid sticking.

• Store the container in the refrigerator. They will stay fresh for up to 3 days.

• For longer storage, consider freezing. Place the cooled bacon wrapped water chestnuts on a baking sheet lined with parchment paper, ensuring they do not touch each other.

• Freeze the baking sheet for about 1-2 hours, or until the appetizers are solid. This prevents them from sticking together.

• Once frozen, transfer the appetizers to a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to enjoy, reheat the frozen appetizers directly from the freezer. Preheat the oven to 375°F (190°C) and bake on a baking sheet for 15-20 minutes, or until heated through and the bacon is crispy.

• For best results, avoid microwaving as it may make the bacon rubbery.

• Oven Method:

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

• 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 avoid splattering.
  3. Heat on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated.

• 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.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the bacon wrapped water chestnuts in the skillet.
  3. Cover with a lid and heat for about 5-7 minutes, turning occasionally to ensure they are warmed through and the bacon is crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bacon wrapped water chestnuts on the toaster oven tray.
  3. Heat for 10-12 minutes, or until they are warmed through and the bacon is crispy.

• Oven: Used to bake the bacon-wrapped water chestnuts at 375°F (190°C) until the bacon is crispy.

• Baking sheet: Provides a flat surface to place the bacon-wrapped water chestnuts for baking.

• Toothpicks: Secures the bacon around each water chestnut to keep it in place during baking.

• Small bowl: Used to mix the soy sauce and brown sugar until the sugar is dissolved.

• Measuring cups: Ensures accurate measurement of the soy sauce and brown sugar.

• Can opener: Opens the can of water chestnuts.

• Knife: Cuts the bacon slices in half.

• Cutting board: Provides a safe surface to cut the bacon.

• Tongs: Helps to dip the bacon-wrapped water chestnuts into the soy sauce mixture and place them on the baking sheet.

• Paper towels: Used to drain the water chestnuts after opening the can.

Pre-cut bacon: Buy pre-cut bacon to save time on slicing.

Marinate in advance: Mix soy sauce and brown sugar the night before and marinate water chestnuts overnight.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Batch wrapping: Wrap all water chestnuts with bacon before dipping them in the soy sauce mixture.

Preheat oven: Preheat the oven while you prepare the ingredients to save time.