Reviewed: May 25, 2009

The cooking time was MUCH longer than 12 minutes (closer to 30-40 minute), and I didn't like them when they first came out of the oven. I thought they were too salty. I even used reduced salt bacon! However, that being said, I served them the following day after a quick reheat in the microwave, and my guests were quite happy. These taste just the way they are supposed to! Next time I make them, I will add a little sugar just to cut the salt flavour a bit. This was exactly the recipe I was looking for, thanks for posting!

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charliebear22

Living In: Waterloo, Ontario, Canada

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Reviewed: Feb. 2, 2009

These took waaaaaay longer to cook than the recipe says. I've had these things before and really liked them. If you follow this recipe, as virtually none of the reviewers did, you'll end up with slightly bacon flavored salt. I guess I learned my lesson too, don't just glance at the rating, actually read the reviews.

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vita10gy

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Reviewed: Nov. 19, 2008

I LOVE these. I used 1/2 cup soy sauce and 1/2 cup brown sugar. mixed it all together and then let them marinate. I cooked mine at 375 for 25 minutes because I wanted them very crisp. I made up a nice sauce of equal parts honey and mustard. It was a perfect dip for these gems! Thanks for posting!

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GOMELA

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 7, 2008

I use a variant of this recipe. Instead of all soy sauce to marinate, I use 3/4 of the recommended amount of soy and the other 1/4 is a Honey Teriyaki. After I marinate the water chestnuts, I roll them in sugar, then wrap in bacon. There are never any left over and I can never make enough!!

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Ref

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Reviewed: Mar. 12, 2008

Really good! I did substitute the soy sauce for teriaki which worked just as well. Thanks!

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MARIGOLDPENNY

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 28, 2007

I had this at someone's house for Christmas, and wow!! She added some brown sugar to the soy.

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go-red-sox

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Reviewed: Oct. 23, 2007

MY MOM HAS MADE THESE SINCE I WAS A KID. THE ONLY THING IS, WE ALWAYS USE BBQ SAUCE, NOT SOY SAUCE. THEY GO FASTER THAN YOU CAN GET THEM ON A PLATE.

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AIMEELVS2COOK

Cooking Level: Expert

Home Town: Troy, Ohio, USA

Living In: Springboro, Ohio, USA

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Reviewed: Oct. 19, 2007

My family really liked these. One of my daughters loved them so much she requested them for her birthday! They are a little time consuming, but we think it's worth it. They are great little crunchy snacks with wonderful flavor. I followed the recipe exactly, but after reading the comments I think I might try using some brown sugar like suggested, that sounds even yummier!

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HEATHERHIPPO

Cooking Level: Intermediate

Living In: Kellogg, Idaho, USA

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Reviewed: Feb. 18, 2007

i let the water chestnuts marinade overnight. these were a huge hit at our superbowl party they were gone before we knew it! great recipe.

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Amy

Cooking Level: Expert

Home Town: West Bend, Wisconsin, USA

Living In: Kewaskum, Wisconsin, USA

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Reviewed: Dec. 10, 2006

I really didn't like this at all. I love all the ingredients so I thought it would be fabulous, but it was just too weird. I felt like the flavors didn't mix well at all.

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OPERABABE_61

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Reviewed: Nov. 28, 2006

These are very good, my stepmother has been making them for years, my tip is to use bbq sauce, not soy sauce. These go very fast at all family functions.

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thope

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Reviewed: Nov. 24, 2006

These are gorgeous, definitely use the brown sugar it caramelises to counteract the saltiness of the bacon!

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Nic in the UK

Cooking Level: Intermediate

Living In: Macclesfield, Cheshire, England, U.K.

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Reviewed: Oct. 31, 2006

I love this chestnut appetizer. I have made it for my son's b-day parties and they are always well received. I mix 1/2 cup brown sugar with 4 Tbsp soy sauce for 2 cans water chestnuts. I like the addition of the brown sugar. I also make sure to marinate them. I will definitely make this recipe again!

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amandad

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Jul. 17, 2006

I par cooked my bacon in the microwave before wrapping around the water chestnuts. Everyone loved these. Great appy Marcia and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jul. 17, 2006

These are SO good...they were all gobbled up at my birthday barbeque. I didn't bother marinating the water chestnuts, however, I did whisk together some soy sauce, fresh chopped ginger, garlic powder and dried onions. I also par-cooked my bacon just until soft before baking. Then, brushed the rolls with the mixture just before baking. Also, turn them once during the cooking time. Delicious!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 3, 2006

We love these but we also add a slice of jalepeno before we wrap with the bacon. It's hot but soooo good.

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RENTRIKIN

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Reviewed: Oct. 20, 2005

I've been eating these since I was little...we always make them in the microwave (between pieces of paper towel)...it takes less than 10 minutes. Instead of marinating in soy, we dip the finished chestnuts in Catalina dressing!

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Kerry

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Reviewed: Dec. 30, 2004

I roll the marinated waterchestnuts in brown sugar before wrapping them in the bacon. It's delicious!

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JENNBLAIN

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Reviewed: Dec. 4, 2003

My mother has been making this appetizer for decades but hers are not marinated, they are topped with barbeque sauce before baking. They are AWESOME. My mouth is watering just thinking about them!

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