Reviewed: Nov. 26, 2009

These are VERY good. I no longer eat pork, so tried them with turkey bacon this time. They were still delicious, and much less greasy/fattening. I microwaved the turkey bacon in batches of 4 slices between 2 paper towels for around 30 seconds to get the cooking process started in the hopes they would crisp up faster, and that worked out great. I halved the slices and wrapped a whole water chestnut in each half. I cooked on a broiler pan, and just brushed the sauce on each wrap before baking for 30 minutes -- the turkey bacon cooks MUCH faster than pork bacon, as I recall having to cook the regular ones a lot longer.

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SANDIDIANA

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Reviewed: Nov. 16, 2009

I also cut the bacon into thirds and it covered just fine. So yummy and easy, yeah wrapping each chestnut takes time but so worth it!

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Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 1, 2009

I've made these a number of times and people LOVE them! I've started using Oscar Meyer Center cut bacon and the size, when cut in half is absolutely perfect and makes rolling the chestnuts much easier. I also agree with others that have posted that you really need to bake these longer initially than the recipe calls for. I bake my 25 - 30 minutes drain, add the sauce and bake for another 30 minutes. Excellent recipe!

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djmelotte

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Reviewed: Oct. 31, 2009

YUMMY!!!! The only thing I do differently is to cut back on the sugar (by 1/4 C) if the bacon I'm using is the sugar cured or maple kind vs. the hickory smoked.

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ArmyCook

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 1, 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!

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I Can Eat It

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 26, 2009

Yummy! These were a hit for my book club this evening. I only give it four stars instead of five because I cut the sauce in half and had to cook a little longer to get the bacon well done. This is a great appetizer and a recipe I will be using for years to come.

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beka

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Reviewed: Jul. 5, 2009

Made these for 4th of July and there were NO leftovers! I did have to bake them about 15 minutes longer to crisp them up, but the sauce was perfect. I think my Father-in-law at 20 of them!!

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MOMMYLEW

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Reviewed: Apr. 8, 2009

These things were gone in a flash when I had company over! I will definitely serve them again. I marinated the water chestnuts in italian dressing and cooked on a wire rack. I have also had this with a pitted date instead of water chestnuts. I may offer both at my next party. Great appetizer!

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Mar. 8, 2009

Good. The only thing I did differently was used the wire rack on the cookie sheet to drain the fat, I also marinated the water chestnuts in a cup of bottled italian dressing overnight. This gives the bland chestnut a good flavor.

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Aunt-Nay

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 17, 2009

These were ok. I cooked them extra long at first to make sure they were crispy. Then I only used 1/2 the sauce since I just wanted them slightly coated. The flavor seemed like it was missing something.

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txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 31, 2008

Really yummy! Turned out great and everyone loved them!

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cookinmama

Cooking Level: Intermediate

Living In: Puyallup, Washington, USA

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Reviewed: Dec. 30, 2008

This is an easy yummy appetizer. We like to make it on New Year's Eve. Not healthy but delicious!

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Susan in Rochester MN

Cooking Level: Intermediate

Home Town: Golden Valley, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Dec. 30, 2008

My husband loves these. The only change that I made is that I did 1 cup ketchup & 1 cup bbq sauce. It gave them a flavorful kick.

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Jodi

Cooking Level: Intermediate

Home Town: Franklin, Wisconsin, USA

Living In: Mukwonago, Wisconsin, USA

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Reviewed: Nov. 18, 2008

My whole family loves these! I always halve the recipe and use an 8"x8" pan. I cook the wrapped chestnuts for about a half an hour and pour off the grease. Then I add the sauce and cook another half hour.

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Mary Smith

Cooking Level: Intermediate

Home Town: Perkasie, Pennsylvania, USA

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 26, 2008

Awesome!! I did change the cooking by arranging the water chestnut wraps on a wire rack on top of a cookie sheet. Baked for 15 minutes, turned them over & cooked for another 15 minutes. (Until they’re as crispy as you like basically) Next time I'll triple this recipe because they go quick!!

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Traci

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Reviewed: Sep. 22, 2008

So easy to make. And so yummy!

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Wohletz

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Reviewed: Sep. 6, 2008

What a crowd pleaser! Everyone loved them, this appetizer is definitely a DO AGAIN! I had a hard time finding whole water chestnuts, so I used the sliced and used about 3 slices per wrap. Each bacon piece was divided into thirds, and I initially baked them at 375 for about 30 minutes then dipped each in the sauce. (I did as others suggested and used a wire rack...) For the sauce,I added garlic too. Once the sauce was on I cooked them for an additional 30 minutes!!

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Cara C.

Cooking Level: Expert

Living In: Melville, New York, USA

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Reviewed: Aug. 15, 2008

The sauce is a nice touch!

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lkochevar

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Jul. 15, 2008

Perfect! I made and took them on vacation to a family reunion! All loved! I pre cooked them and then put in the microwave for a min once we got there. WOW!!!!

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emcb04

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Reviewed: Jul. 12, 2008

These were delish! I cut the bacon in thirds as others suggested and it was just the right size. I also cut the sauce in half and had enough to do three cans of chestnuts. The reason I gave four stars is because they took much longer to cook than stated. I baked the wrapped chestnuts on a wire rack in a sheet pan at 375 for about 45 minutes. I then dipped each one into the sauce and placed them in a glass baking dish that I had sprayed with cooking spray. I baked them again for another 45 minutes. They came out crispy and gooey. Yum Yum!

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