Reviewed: Feb. 19, 2012

These are amazing! Be sure to make a lot as they will go fast. To keep from getting soggy, I baked them without the sauce first on a broiling pan for 35-40 min. Then while they were baking, I made the sauce. I then dipped them into the sauce, shook off the excess and baked them in a 9" x 13" pan for 10 - 15 min. longer. I used the regular bacon so I got more. I only had two water chestnuts leftover. I also stood mine upright with the toothpick being vertical. Thanks for the great recipe!

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Reviewer:

Cookwannabe

Reviewed: Dec. 30, 2011

I've made these quite a few times in my life, even as a teenager since it was somethign my Mom used to make. She would put a dab of ketchup on each one before rolling up, which interestingl enough carmelized and was an extra flavor that adds to the picture. We dip in warmed barbeque sauce now and there are NEVER any left. If watching your calories in addition to carbs, try turkey bacon. Butterball brand tends to crisp up nicely!

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Reviewer:

LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

Reviewed: Dec. 21, 2011

SOOOO good. I like this version because of the sauce, tangy, little sweet, spicy, ADDICTIVE! Be careful You will want to eat the whole pan!!

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Reviewer:

KRISTIJJM

Reviewed: Dec. 13, 2011

I've had a recipe for these in my box but this time I couldn't find it so I turned to this one. They turned out better than my original! :) I didn't have ketchup so I used bbq sauce. Also, I used about 2 Tablespoons of Worcestershire sauce instead of the 1 teaspoon and 2 Tablespoons of teriyaki sauce. The teriyaki really added to the chestnuts to make them unique. Everyone asked for more. I catered a Christmas party and my whole family told me to double the batches so they could have some. They were gone before I could transfer them from the pan to a serving dish.

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Reviewer:

PurpleDoorBaker

Reviewed: Nov. 27, 2011

I make these all the time but the temperature needs to be turned way up. 350 degrees is way too low to get these done in 45 minutes. I had the oven to 350 and they did nothing in 40 minutes. My oven is usually always correct. When I turned the oven to 425 they started cookin and getting crispy.

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Reviewer:

N56

Reviewed: Oct. 20, 2011

WOW, so easry and what a hit!! I've taken this to 2 parties already and they were gone in minutes!!

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Reviewer:

AREUSUR

Reviewed: Sep. 16, 2011

I made these a couple times, and they are really good! I did find that using sliced water chestnuts tasted better for some reason though. Great appetizer!

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Reviewer:

momjules

Reviewed: Jan. 12, 2011

This is pretty much the recipe I've been using for awhile. My homemade bbq sauce is different but I can't give that away ;) I normally cook for 45 mins, drain grease then spoon bbq sauce on and cooking for another 1/2 hour to let the bbq sauce carmalize. My recommendation: If you have extra time, cook bacon prior to wrapping the water chesnuts I normally cut the bacon in halves instead of 1/3s because the bacon will shrink in the frying pan. Once the bacon is mostly cooked I wrap the chesnuts. This makes the end product much crisper than just baking them. Then I stick them in the baking pan, spoon on bbq sauce and let the bbq sauce carmalize.

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Reviewer:

jenn72

Reviewed: Jan. 1, 2011

The ones that turned out were very good~I set my timer for 40 minutes and it was far too long, many burned. I too cut the bacon in to quarters, which I think depends on if you do the chestnuts in wholes or halves. Otherwise the sauce was great!

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