Bacon Wrapped Water Chestnuts III Recipe -
Bacon Wrapped Water Chestnuts III Recipe
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Bacon Wrapped Water Chestnuts III

Recipe by  

"Delicious bacon wrapped water chestnuts."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    40 mins

    1 hr 15 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
  3. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
  4. Bake the water chestnut wraps for 10 to 15 minutes.
  5. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
  6. Bake for 30 to 35 more minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 03, 2006

These are awesome. I found the secret of making them super crispy, after reading all the reviews. I put the bacon wrapped waterchestnuts on a wire rack over a 9X 12 baking pan, and baked them until they were crispy...then I put the sauce over...yum. Incredible appetizer.

Most Helpful Critical Review
Jan 25, 2004

I found that you can cut the bacon in thirds instead of half. Cutting the sauce recipe in half works too. I marinated the water chestnuts for a 1/2 before wrapping them in the bacon. It gave them more flavor. Then i used the marinade to baste them before cooking. Draining the fat off during cooking time helped alot too.

Dec 30, 2006

I've made these twice now over the holidays and they were a hit both times. I did follow the recipe exactly and it's a very quick and easy appetizer to put together. I few things to mention do have to cook them longer than the recipe states (about 45 minutes for us) and it's important that you use a really big (preferrably shallow) baking dish to allow the sauce to spread out. If your dish is too small, the chestnuts will just boil in the sauce resulting in limp bacon.

Jan 11, 2006

These are absolutely delicious. They disappeared so fast on New Year's Eve that I swear my guests were eating toothpicks and all! Speaking of toothpicks, the suggestion someone made about soaking them first was a good one. I baked them for a 1/2 hour the night before, which was a great time-saver. I found it took another 1/2 hour to get them to the desired 'done-ness'. I did what others suggested and halved the brown sugar, and it too was a good move. Ten people devoured about 70 of these in no time flat, with lots of other hors d'oeuvres to eat as well, so judge yourself accordingly. I can't imagine how many I'd have to make in order to have leftovers!!

Jan 25, 2004

This recipe is delicious. However, next time I make it I will reduce the sauce amount by about half (the wraps were virtually swimming!). I would also reduce the baking time by increasing the temperature, which would also make for crunchier bacon.

Jan 25, 2004

These are SO good - I made them for a family get-together, and they were gone within 30 minutes! I used the suggestions of others and drained off the fat, cooked at a higher temperature for less time, and also cut the sauce ingredients in half. PERFECT!

Aug 04, 2009

The firest time I tried this recipe, I made them for a friend's birthday party, it was a huge hit! So many people raved about how wonderful they tasted. I doubled the batch and didn't have any left! I followed the recipe pretty closely, but I did add a few squirts of Sriracha Hot Chile Sauce to give it a bit of heat (just add to your taste). I only used half a strip of bacon to wrap the waterchestnut. I baked them longer until the bacon was crispy. Then I dipped them in the sauce and baked again for 10-15 longer so that the sauce was more of a glaze. I did not double the sauce, the amount of sauce was plenty, even though I doubled the amount of waterchestnuts/bacon I used. I also soaked the toothpicks in water so they didn't burn or turn dark brown. I served them in a crock pot set on low to keep them warm. Since then, I have received constant requests for me to make these again!

Oct 23, 2006

One of my favorite appetizers!!! Try also with pineapple instead of the water chestnut- its delicious.. And a tip from when my father made them once- don't use plastic toothpics!


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  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 1062 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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