Reviewed: Jan. 4, 2012

These rock. I could eat the whole pan myself! Take them to potlucks or serve them at your parties...everyone will love them!

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Dec. 11, 2011

These were a good addition to our appetizer menu at got eaten up. I like the idea of the bacon wrapped water chesnut, but the sauce wasn't to my personal liking, so I think I'll try a different version next time. It just tasted like sweet ketchup to me - why that surprises me, given the ingredients, I do not know.

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Reviewer:

HALLIE_TORONTO

Reviewed: Nov. 19, 2011

I don't know why everyone is say to half the sauce ingredients. With these being so delicious and disappearing so fast, I say double the bacon and the chestnuts! ! !

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Reviewer:

BarbMcQ

Reviewed: Aug. 31, 2011

Too much sauce.

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Reviewer:

Keats28

Reviewed: Aug. 6, 2011

These are wonderful, had to cook them a little while longer and I didn't drain the grease and while they were still great, I think draining the grease would have made them even better. I like the idea someone else had about using a metal rack to let the fat drip off into the bottom of the pan, that way you don't have to worry about having to empty to bottom of the pan half way through

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Reviewer:

Elisabeth

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Nashville, Tennessee, USA

Reviewed: May 14, 2011

These are so delicious! I did as many reviewers suggested and halved the sauce recipe; I found this to be the perfect amount. I also cut my bacon into thirds as another reviewer suggested and found that this was ok 95% of the time; the bacon shrinks as it cooks so if you cut your bacon into thirds make sure it's not wrapped too tightly or the bacon breaks. I made half of my recipe using one can of (sliced) water chestnuts (I doubled up some of the smaller ones) and the other half using (fresh) pineapple (~ 1/6th or so?) as dadelson suggested- both were excellent and I don't know if I could pick a favorite if I had to! The waterchestnuts are still crisp and so for those it's more of a texture thing but the sweetness of the pineapple perfectly offsets the saltiness of the bacon so... YUM! I baked at the recommended temp until the bacon was "done"- firm but not crispy- about 25 minutes? Perhaps 30... Then I dipped each bacon-wrapped morsel in the sauce (tapping off the excess) and transported them to a friend's house for her baby shower. Once there we popped them in the oven until the sauce had just begun to carmelize- about 10 or 15 minutes, I think. They were a huge success and the plates were cleaned within about 10 minutes, max! I will DEFINTELY make these again and again.

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Reviewer:

lauraeaton77

Reviewed: Apr. 1, 2011

These yummy little appetizers almost never make it to the potluck .... so good. I find that when I bake them the bottoms are not crunchy so I put them all in a frying pan and cook them a little more. Then I add the sauce.

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Reviewer:

dutchgirl

Reviewed: Feb. 10, 2011

Awesome!

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Reviewer:

Bella

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

These are amazing. I followed some tips from here and put the temp higher and flipped them over half way though. They were a huge hit and will be making them again.

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6 users found this review helpful