Reviewed: Oct. 20, 2009

Been making these forever! Yummmmm. I also make them with no sugar and with chunks of Pineapple instead of the water chestnuts, or a combination of the two.

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Mama's Kitchen

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Reviewed: Oct. 10, 2009

THIS RECIPE IS VERY SIMILIAR TO WHAT THEY CALLED RUMANAKI'S IN GERMANY, USING CHICKEN LIVERS. I MAKE A SIMILIAR RECIPE CALLED "WALLY'S HOTBITES". I USE CHICKEN GIZZARDS. I DO MARINATE THE GIZZARDS OVERNIGHT IN SOY SAUCE AND MARINADE MIX. WHEN MY WIFE HOSTS HER RELATIVES ON CHRISTMAS EVE, THIS IS A BIG HIT. I HAVE BEEN MAKING "WALLY"S HOTBITES" FOR 42 YEARS

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emuwally

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Reviewed: Sep. 22, 2009

Very good but I believe the original recipe called for the addition of chicken livers as well.Marinate the chestnuts with the livers Remove connective tissue from liver- use half a liver with 1/2 a chestnut & wrap with bacon- same procedure. Also i think the baking time is 'off'- just watch carefully, maybe 10-12 min.

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Lorrie

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Reviewed: Dec. 30, 2008

Really good but not as sweet as I would have liked. Next time I will take the advice of another reviewer and roll in brown sugar before wrapping. Also, these were very salty. Will use low-sodium soy sauce next time. Definitely line the baking pan with foil! Really helped with clean up.

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Nancy G.

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Reviewed: Dec. 29, 2008

cook for a little longer for crispy bacon- yum. Make sure you marinate at least overnight- I had 48 hrs

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razelbaker

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Reviewed: Dec. 12, 2008

Very yummy! I made a test batch before my party and wished that I had made more for myself. They were great and I even had a few guys ask me how I made them. Most people like sugar, salt, bacon and crunch- you get it all with these appetizers! I did do as others recommended- rolled them in brown sugar. I personally think that the addition of brown sugar is a must. These also can be made ahead of time. I asembled them on cookie sheets covered with parchment paper and lightly covered them with plastic wrap- then put in the fridge for a few hours. They cooked well- and the brown sugar soaked into the bacon.

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Aimee

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

Just like my mom's! This recipe was exactly what I was looking for. The longer you marinade the chestnuts the better, but as long as they to soak for longer than an hour you're good to go. I also cook the bacon in the microwave for 5 minutes before wrapping the water chestnuts - it cuts down on oven time and there's never any soggy-bacon spots

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 12, 2008

I love this recipe ! I use the precooked bacon and cut the waterchesnuts in half. I cut the bacon in half also. marinate in low sodium soy then roll in brown sugar . bake 20 min or until crispy

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traceycooks

Cooking Level: Expert

Living In: Readington, New Jersey, USA

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Reviewed: Oct. 6, 2008

Made these for a baby shower and they were a huge hit. I added more chestnuts and added pure maple syrup in the marinade. Will make these again.

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chopin4-2

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 31, 2008

I had prepared everything and got my husband to do the assembly. He often helps as "sous-chef" and enjoyed doing this. He then took all the credit, of course. They were simple, yet super tasty. "I'd make these again" were his words.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 8, 2008

Very good. I tried some with bacon, and some with prosciutto. I prefer the flavor of the prosciutto, but there are two things to keep in mind: firstly, since the prosciutto is cured and not raw, less cooking time is needed--15 minutes is sufficient. Secondly, the prosciutto is saltier than bacon when cooked, so you might want to counter-balance that by sprinkling some brown sugar on top of the wrapped water chestnuts before they go into the oven. Reduced-sodium soy sauce would also be a good idea. I'll definitely be trying this again!

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Jessica

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Seattle, Washington, USA

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Reviewed: Feb. 8, 2008

Simply and great. Soaked the chestnut overnight and took the back of a knife and streched the bacon so the half piece to bacon wrapped twice around the chestnut.

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NITELIGHT

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 4, 2008

These are GREAT. I did as someone else suggested and soaked the chestnuts in low sodium soy sauce and then rolled in brown sugar. The brown sugar makes such a nice sauce, no other sauce is needed. Great New Years app!

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STARDUST_331

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 2, 2008

Simply divine! I also used brown sugar rather than white.

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joyful1

Cooking Level: Beginning

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Kelowna, British Columbia, Canada

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Reviewed: Dec. 22, 2007

Had these at a friend's party and they were so yummy I had to go looking for the recipe. Easy but can't-stop-eating-them good. (Use brown sugar instead of white and double the batch.)

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TraciA

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 31, 2007

Great recipe! I followed the suggested ingredients to a tee...very tasty. I combined baking and broiling to get the bacon a little crispier, then I transferred them to an electric fondue pot to keep them warm throughout the dinner party. Lots of compliments!

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Kasey31

Cooking Level: Intermediate

Home Town: Piqua, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 29, 2006

These are a great and simple appetizer, they're a hit at every party!

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CR

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Reviewed: Dec. 28, 2006

Easy appetizer. Went over well!

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bhmwynns

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Nov. 20, 2006

I wasn't so sure about making this and I sure am glad I did!! What a hit this was. I did do a few things different..I used maple bacon, and I marinated the water chestnuts in soy with a little hoisin sauce. This is a spectacular appetizer.

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Kim Brooks

Cooking Level: Intermediate

Home Town: Malaga, New Jersey, USA

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Reviewed: Nov. 15, 2006

This is my FAVOURITE appetizer recipe and often make them just for myself! I allow thw w/chestnuts to soak in the soy for a little while and also use brown sugar. Just a tip - to make the (streaky) bacon go further, stretch the rashers out with the back of a knife before wrapping, it also cuts down on crisping up time!!

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