Bacon Wrapped Water Chestnuts Recipe

Water chestnuts: These provide a crunchy texture and are usually found canned in the vegetable aisle.

Bacon: Adds a savory and crispy element to the dish, enhancing the overall flavor.

Brown sugar: Used to create a sweet glaze that complements the saltiness of the bacon.

Soy sauce: Adds a salty and umami flavor to the glaze, balancing the sweetness of the brown sugar.

Toothpicks: Essential for securing the bacon around the water chestnuts during baking.

To ensure the bacon crisps up perfectly, partially cook it in a skillet for a few minutes before wrapping it around the water chestnuts. This will render some of the fat and help achieve a crispier texture in the final dish.

• whole water chestnuts - Substitute with jicama slices: Jicama has a similar crunchy texture and mild flavor, making it a good alternative to water chestnuts.

• whole water chestnuts - Substitute with celery sticks: Celery provides a crisp texture and can absorb flavors well, similar to water chestnuts.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and still provides a similar smoky flavor and texture.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured ham that offers a similar savory taste and can be wrapped around the water chestnuts.

• brown sugar - Substitute with maple syrup: Maple syrup adds a similar sweetness and can create a caramelized coating when baked.

• brown sugar - Substitute with honey: Honey provides a natural sweetness and can help in achieving a sticky glaze.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative to soy sauce, suitable for those avoiding soy.

• Allow the bacon wrapped water chestnuts to cool completely after baking. This prevents condensation, which can make them soggy.

• For storing in the refrigerator:

  1. Place the cooled water chestnuts in an airtight container.
  2. Layer them with parchment paper to prevent sticking.
  3. Store in the refrigerator for up to 3 days.

• For freezing:

  1. Arrange the cooled bacon wrapped water chestnuts in a single layer on a baking sheet.
  2. Freeze them for about 1-2 hours until they are solid.
  3. Transfer the frozen water chestnuts to a freezer-safe bag or container.
  4. Label with the date and store in the freezer for up to 1 month.

• Reheating from the refrigerator:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bacon wrapped water chestnuts on a baking sheet.
  3. Bake for 10-15 minutes until heated through and the bacon is crispy.

• Reheating from the freezer:

  1. Preheat your oven to 350°F (175°C).
  2. Place the frozen water chestnuts on a baking sheet.
  3. Bake for 20-25 minutes until heated through and the bacon is crispy.

• oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon wrapped water chestnuts on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover them loosely with aluminum foil to prevent the bacon from drying out.
  4. Heat for about 10-15 minutes, or until they are warmed through and the bacon is crispy again.

• microwave method:

  1. Place the bacon wrapped water chestnuts on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the bacon wrapped water chestnuts in a single layer in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the bacon wrapped water chestnuts in the skillet.
  3. Cover with a lid and heat for 5-7 minutes, turning occasionally, until they are warmed through and the bacon is crispy.

• Oven: Used to bake the bacon-wrapped water chestnuts at a consistent temperature of 375°F (190°C).

• Baking sheet: Provides a flat surface to place the bacon-wrapped water chestnuts for baking.

• Toothpicks: Secures the bacon around each water chestnut to keep it in place during baking.

• Small bowl: Used to mix the brown sugar and soy sauce for the glaze.

• Basting brush: Helps to evenly brush the brown sugar and soy sauce mixture over the bacon-wrapped water chestnuts.

• Can opener: Opens the can of whole water chestnuts.

• Knife: Cuts the bacon into thirds.

• Cutting board: Provides a safe surface to cut the bacon.

• Measuring cups: Measures the brown sugar and soy sauce accurately.

Pre-cut the bacon: Cut the bacon into thirds in advance and store in the fridge to save time during assembly.

Use pre-made marinade: Mix the brown sugar and soy sauce ahead of time and keep it in a sealed container.

Line the baking sheet: Use parchment paper or aluminum foil on the baking sheet for easy cleanup.

Pre-soak toothpicks: Soak the toothpicks in water for 10 minutes to prevent burning in the oven.

Batch process: Wrap all the water chestnuts with bacon first, then brush with the marinade to streamline the process.