You’re so 50s if you remember eating bacon-wrapped water chestnuts at cocktail parties. You’re so 2012 if you still devour these beauties like peanuts. Hey, each one only has a third of a strip of bacon and there is a vegetable in the middle! Betsy and I enjoyed them immensely at Bacon Wednesday this week. They would be even better with a Manhattan.
Bacon-wrapped water chestnuts
1 8-ounce can whole water chestnuts
½ cup ketchup
¼ cup dark brown sugar
1 tablespoon Worcestershire sauce
Preheat oven to 375 degrees.
Line a rimmed cookie sheet with heavy duty tin foil. Cut the bacon slices into thirds. Wrap each water chestnut with a piece of bacon and secure with a wooden toothpick.
Bake for about 45 minutes, turning each piece once. If at the end of 45 minutes, the bacon is not crispy enough run it under the broiler for a few minutes.
Mix together the ketchup, brown sugar and Worcestershire sauce. Dip each bacon-wrapped water chestnut in the mixture and return to the oven for about 15 minutes.