Reviewer:

Reviewed: Dec. 16, 2012

I don't eat meat so I didn't get to try these, but I took them to a party and they were the first things to go. I marinated the chestnuts (2 cans, larger ones cut in half) in just soy for 6 hours per the recipe. I then rolled lightly in brown sugar per other suggestions. Used turkey bacon, cutting each slice in half and rolling loosely to allow room for the bacon to shrink. 2 cans chestnuts to 1 package bacon was almost perfect, with just enough bacon left over for breakfast. :) Cooked at 350 for 35 minutes. At that point they were pretty crispy, but I was still able to pop them in the oven for 10 to reheat when I got to the party. I soaked the toothpicks for 30 minutes and they didn't burn at all. The beauty of the turkey bacon is that there's very little fat so you don't have to switch pans partway through, it also cooks much more quickly...and of course is better for you. I thought this would be a time consuming thing to make, but it was really pretty easy. My Dad said they were just perfect with that bit of sugar added but that they'd be just as good without it. He gave them a 5. This recipe is a keeper!

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Reviewer:

AZ93

Cooking Level: Intermediate

Reviewed: Nov. 19, 2012

Modified the recipe using Maple Bacon glazed with a SanJ brand orange sauce. Superb! I followed other tips and half cooked the bacon first (and while still cooling), wrapped it around the water chestnuts that had marinated for hours in a teryaki sauce. (If you wrap the bacon after it's cooled or cook it too long, it will crumble when wrapping it). This recipe change allowed be to wrap, toothpick and glaze...then drive 15 miles and bake it at 350 in under 10 mins at my mom's house. Crowd pleaser. So many options for personalization. Also...soak your toothpicks first or they'll burn up in the oven!

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Reviewer:

HarleyCat

Reviewed: Jun. 4, 2012

I got a little creative and prepared them as directed but added a jalapeno slice to them before wrapping them. I also did some rolled in brown sugar then wrapped in bacon. No one could decide which they liked better.

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Reviewer:

cnlhawks

Reviewed: Jun. 2, 2012

This is such a quick appetizer to make. The unexpected crunch of the water chestnut and the all american favorite bacon . . . a perfect combo.

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Reviewer:

MichelleT

Reviewed: May 12, 2012

these were tastey..but waaaaay too salty! the bacon then the soya sauce? next time i'll use somethin less salty..brn sugar, ketchup, garlic? noooo soya sauce.

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Reviewer:

heidi

Cooking Level: Beginning

Living In: Victoria, British Columbia, Canada

Reviewed: Jan. 9, 2012

I definitely should have read some of the reviews before making these. They weren't anywhere near done in the time stated at the temp stated and they were extremely salty. On the other hand.. I should have anticipated that they would be quite salty. They were nothing like I expected or remembered them to be. Very highly disappointed. I'm glad I only did one can. I'll try it again adding brown sugar and won't marinade them so long either. Maybe a couple hours.

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Reviewer:

STARLA66

Cooking Level: Intermediate

Living In: Hilton Head Island, South Carolina, USA

Reviewed: Dec. 14, 2011

I've made these several times, I have rolled in sugar after marinating, next time I will try the brown sugar. This is an easy recipe and goes over very well even with the picky eaters!

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Reviewer:

mrs.cindy_gl

Reviewed: Feb. 4, 2011

This is one of my favorite appetizers.The only thing I added was a little soy sauce over the top before I bake them.I recommend this recipe a lot.Thanks!

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