Bacon Wrapped Water Chestnuts are a simple and tasty appetizer that everyone seems to love. The crispiness of the bacon pairs perfectly with the crunchy, juicy water chestnuts inside, creating a great mix of textures and flavors. They’re easy to make and look impressive on any party tray or snack table.
I always find that these little bites disappear fast whenever I bring them out. One trick I’ve learned is to secure the bacon with toothpicks and bake them until the bacon is nice and crispy but the chestnuts stay tender. It’s a balance that just hits the spot every time. Plus, the salty bacon brings out the natural sweetness of the water chestnuts, which is such a great combo.
My favorite way to enjoy these is fresh out of the oven, still warm, maybe with a little dipping sauce on the side. They’re perfect for sharing with friends or enjoying while watching a game. Whenever I make these, I know they’ll bring smiles and a few happy snacks to the table, making any gathering feel a little more special.
Key Ingredients & Substitutions
Water Chestnuts: These add a crisp, juicy crunch that really balances the rich bacon. If you can’t find canned water chestnuts, fresh ones can work, but they need peeling. You could also try small cooked mushrooms for a different twist.
Bacon: Regular sliced bacon is my favorite here because it crisps nicely and adds great flavor. If you want a leaner option, turkey bacon works, but it will be less crispy and flavorful. Avoid thick-cut bacon as it may not cook through properly.
Brown Sugar & Soy Sauce: The brown sugar gives a nice caramelized sweetness and the soy sauce adds savory depth. You can swap soy sauce for tamari or coconut aminos for gluten-free versions. Honey or maple syrup can replace brown sugar if needed.
How Do I Get Crispy Bacon Wrapped Water Chestnuts Without Burning?
Cooking bacon-wrapped water chestnuts evenly can be tricky because bacon fat renders and the sugar can burn. Here’s how I make sure they turn out just right:
- Use a wire rack on a foil-lined pan so fat drips away and heat surrounds each piece.
- Bake at 375°F (190°C) to allow the bacon to crisp without burning.
- Turn and baste with the sauce halfway through cooking to keep them moist and caramelized without burning the sugar.
- Watch closely during the last 5 minutes; bacon can go from crispy to burnt quickly.
- Let them cool a few minutes on the rack before serving—the bacon will crisp up even more as they rest.
Equipment You’ll Need
- Baking sheet with a wire rack – I prefer this setup to help excess fat drip away and get the bacon crispy evenly.
- Small bowl – for mixing the brown sugar and soy sauce, making it easy to brush on the bacon.
- Toothpicks – they keep the bacon wrapped tightly around the water chestnuts and make handling easier during baking.
- Paper towels – useful for drying the water chestnuts before wrapping, ensuring the bacon sticks well.
Flavor Variations & Add-Ins
- Try using maple syrup or honey instead of brown sugar for a different sweetness and a hint of caramel flavor.
- Add a splash of chili sauce or hot sauce to the soy mixture for a spicy kick.
- Include chopped green onions or garlic in the sugar mixture for extra flavor.
- Use turkey or chicken bacon for a leaner version that still crisps up nicely.
Bacon Wrapped Water Chestnuts
Ingredients You’ll Need:
- 1 can (8 oz) whole water chestnuts, drained
- 12 slices of bacon, cut in half
- 1/4 cup brown sugar, packed
- 1/4 cup soy sauce
- Toothpicks
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake, for a total of about 35-40 minutes. You’ll spend a little time wrapping and brushing the bacon, then the oven does the rest of the work making them crispy and delicious.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil to catch drips and place a wire rack on top. This helps the bacon cook evenly and keeps it crispy.
2. Wrap the Water Chestnuts:
Drain the water chestnuts and pat them dry with paper towels. Wrap each one with a half slice of bacon and secure it with a toothpick so it stays in place while cooking.
3. Prepare the Sauce & Bake:
In a small bowl, mix the brown sugar and soy sauce until the sugar dissolves a bit. Arrange the bacon-wrapped water chestnuts on the wire rack, then brush them generously with the brown sugar mixture.
4. Bake and Turn:
Bake in the oven for 25-30 minutes. Halfway through, turn each piece and brush again with the sauce. Keep an eye on them near the end to make sure the bacon crisps perfectly without burning.
5. Serve:
Once done, take them out and let them cool slightly on the rack. Serve warm and enjoy these crispy, sweet, and savory bites!
Can I Use Frozen Water Chestnuts for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat them dry before wrapping with bacon to avoid extra moisture that can affect crispiness.
Can I Prepare These Ahead of Time?
Absolutely! Wrap the water chestnuts in bacon and keep them covered in the fridge. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy again.
Can I Make These Spicier?
Definitely! Add a splash of hot sauce to the brown sugar and soy sauce mixture or sprinkle some red pepper flakes on the bacon before baking for a spicy kick.