Baked Chestnuts

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Jenn 0

"My Grandmother made these delicious chestnuts every Christmas, and they are a real treat!"
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8 h 50 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
  2. The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
  3. Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
  4. Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.


  • Editor's Note
  • The nutritional information for this recipe includes the full amount of the marinade ingredients and brown sugar; the amount of these ingredients consumed may vary.


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These are great appetizers!

These were pretty good but we didn't like the sour taste (vinegar) in the waterchestnut marinade. I will def make these again omitting the vinegar. Watch them closely so they don't burn. Mine we...

So delicious!! Highly recommend this. No changes or alterations necessary.

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