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I guarantee you if you make these Bacon Wrapped Water Chestnuts, they will not last long. I almost ate this entire batch myself. It’s the type of recipe where you cannot just have one. I eat one and I’m in for it. I have to eat them ALL!
Bacon Wrapped Water Chestnuts
My mom calls this recipe, Rumaki, but I simply refer to it as Bacon Wrapped Water Chestnuts. Either name works. She used to make this recipe anytime she was hosting a party at our house. I used to bug her to make them “just because” and sometimes she would.
I’m not even a fan of water chestnuts. I dislike them in stir-fries. In bacon, though? Pure magic. I will eat just about anything if its wrapped in bacon.
Ingredients
Bacon
Water chestnuts
Brown sugar
Worcestershire sauce
Soy sauce
Ketchup
Garlic powder
How to Make Bacon Wrapped Water Chestnuts
Step One: Preheat oven to 375F. Cut bacon in half. Wrap each slice of bacon around water chestnut and secure with a toothpick. Place in a 9×13 inch baking pan.
Step Two: Bake for 10 minutes. Drain grease from pan.
Step Three: While bacon is baking, stir together brown sugar, Worcestershire sauce, soy sauce, ketchup and garlic powder.
Step Four: Pour sauce over partially cooked bacon. Put back in the oven and bake for an additional 30 minutes. Serve hot.
My cousin, Allison, remembers this delicious appetizer, too. I called her over and told her I was making a few batches. She drove straight over and took a plate home. I don’t think she shared with her husband and two boys. I don’t blame her!
I remember making this recipe before and I only needed one package of bacon. They made the bacon packages so much smaller now so it takes about two packages to make this recipe. I wish they would stop shrinking all the packages, but that is a whole other blog post.
I also used two 227g cans of whole water chestnuts to make this recipe. I found water chestnuts with the soy sauce in the grocery store.
The first thing you need to do is cut the bacon strips in half so it’s two shorter pieces. Wrap each bacon slice around one water chestnut and secure with a toothpick. I recommend using plain wooden toothpicks versus the coloured variety. The coloured toothpicks may leave stains from the dye.
Bake the bacon wraps in the oven for 10 minutes in a 9×13 pan. While the bacon is baking, stir together the sauce. It’s made with brown sugar, Worcestershire sauce, soy sauce, ketchup and garlic powder. Sweet and savoury!
After the bacon has baked for 10 minutes, drain off the grease that has accumulated in the pan. I poured the grease into an empty water chestnuts can and let it harden before I threw it out.
Pour the sauce over top of the bacon and put back in the oven for another 30 minutes.
My cousin asked if my oven started to smoke when I made this recipe. It didn’t, but maybe that is because I poured off the grease? I think had I left it, the wraps would be swimming in greasy sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Course Appetizers
Cuisine American
Keyword bacon wrapped water chestnuts
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Rinse and drain canned water chestnuts before slicing and cooking. To store: Fresh water chestnuts will keep, unpeeled in the fridge for up to 2 weeks. Opened canned water chestnuts should be stored in water and used within 3-4 days.
How to Prepare Water Chestnuts. You can eat water chestnuts raw, boiled, grilled, pickled, or from a can. The corms are unique because they remain crisp even after being cooked or canned, due to their ferulic acid content. Water chestnuts are popular in Chinese cooking.
They can be easily peeled with a paring knife or a vegetable peeler. Unless they are being used immediately, the water chestnuts do not need to be peeled right away. If water chestnuts are fresh and unpeeled, they can last from 7 to 10 days in an enclosed paper bag in the refrigerator.
Water chestnuts are aquatic vegetables that are nutritious and delicious. They are a great source of antioxidants and other compounds that may help prevent diseases linked with age, such as heart disease and cancer. Water chestnuts are also highly versatile and can be added to a variety of dishes.
Water chestnuts must be hand-harvested and processed; therefore, they are somewhat expensive. However, since a little goes a long way, water chestnuts are not too dear to be used often.
Yes, the quality may have decreased but water chestnuts with a date of 11/15 are almost definitely still perfectly good. (Various tests have shown that canned food decades, or even a century, old are still perfectly edible.) If it's gone bad, it will smell bad when you open it.
To remove the "tinny" taste, soak the rinsed water chestnuts in fresh water with 1 teaspoon of baking soda for 10 minutes before slicing or chopping for various recipes.
Water chestnuts are the most healthy food item that you can add to your diabetes reversal diet plan. The low glycemic index of water chestnut and high fiber content can help you manage diabetes. They do not produce sudden rises in blood sugar levels.
Raw: Water chestnuts can be eaten raw as a snack or sliced up and added to salads to make them crunchy. Cooked: There are many ways to cook water chestnuts, including stir-frying, boiling, and baking. They are used a lot in Asian cooking, like in stir-fries, soups, and spring rolls.
Because of its high fibre content, overeating water chestnuts might give you stomach problems. A sudden increase in dietary fibre may cause stomach pain and gas. Therefore, stick to moderate amounts and avoid overeating.
Rooting Out the Problem: Common Causes of Black Spots
Fungi are the usual suspects when black spots crash your Water Chestnut's leafy party. Anthracnose and Cercospora are the ringleaders, starting small but quickly turning leaves into their personal canvases of destruction.
Dogs can eat water chestnuts in moderation. You should always peel water chestnuts and chop them into small pieces to make them easier for your dog to chew. Learn more about the benefits and factors to consider before you offer this healthy treat to your pet.
The plant can form nearly impenetrable floating mats of vegetation. These mats create a hazard for boaters and other water recreators. The density of the mats can severely limit light penetration into the water and reduce or eliminate the growth of native aquatic plants beneath the canopy.
Water chestnuts are an aquatic tuber vegetable. They grow in parts of Southeast Asia, Africa, Australia, and many Pacific islands. A water chestnut resembles an actual chestnut in both color and shape, but it is not a nut. Water chestnuts are popular in many cuisines and have a variety of potential health benefits.
Eating this fruit keeps your skin hydrated and protects the skin from pigmentation. This is also an anti-ageing fruit, which helps keep the skin healthy and glowing. Plus, it helps to cleanse the blood by removing toxins from the body and promotes better skin health.
Since water chestnuts grow primarily in mud and soiled environments, I will be sure to thoroughly rinse them in cool water before usage, even before peeling. Peel with a knife or peeler. You can also cut out the darker middle core as it is a harder part of the root.
Canned water chestnuts are ready to eat. I recommend draining them and soaking them in water for about 15 minutes before using them though. Doing so helps to draw out the flavor of the brine they add to the can. You don't need to cook chestnuts, but like many foods they taste better heated to most people.
Begin by rinsing the chestnuts thoroughly with cool water. Afterward, it's essential to score the chestnuts to prevent them from bursting during the cooking process. For effective scoring and better control, we recommend using a specialized chestnut knife.
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