Ingredients

The following ingredients have 6 Servings
  • 2 8-ounce cans whole water chestnuts (16 ounces, drained and rinsed)
  • ¼ cup low-sodium soy sauce (plus 1 tablespoon)
  • 14 slices bacon (cut crosswise into thirds)
  • ½ cup ketchup
  • ½ cup brown sugar (firmly-packed, or maple syrup)
  • non-stick cooking spray
  • black pepper (freshly ground)

Instruction

  • Add the water chestnuts and ¼ cup soy sauce to a large plastic sandwich bag. At room temperature, let marinate for 30 minutes, occasionally tossing and massaging bag.
  • Preheat the oven to 400º F. Place a cooling rack on top of a cookie or baking sheet. Wrap each water chestnut with a piece of bacon, securing with toothpick. Arrange water chestnuts on rack with seam face down. Bake about 30 minutes or until bacon is crisp and has rendered fat.
  • Make sauce while chestnuts baked. Stir together 1 tablespoon soy sauce, ketchup, and brown sugar or maple syrup.
  • After chestnuts bake, remove from oven and brush with sauce, placing chestnuts back on rack. Bake again for 25 minutes and serve warm.