Bacon-Wrapped Water Chesnuts

Payton Pate Clotiaux (originally from Amy Brown Dinger)
Yield: 36 pieces

My aunt, Amy or Mamy Lou as we affectionately call her, makes these for any get-together we have! She knows that these are my absolute favorite appetizer — I could make these an entire meal! When I was growing up, we went to a mother-daughter tea and these were served there. Year after year, we would rave about how great they were and the host family finally broke down and gave us the recipe! They are quite yummy and fairly easy to prepare. (Nov 2010)

1/2 cup soy sauce

1 1/2 cup sugar

4 (8oz) cans whole water chestnuts, drained

2 lbs of bacon, slices cut in half 

Combine soy sauce and half cup sugar. Stir and soak water chestnuts in mix for 30 minutes.

Drain and roll water chestnuts in the remaining 1 cup of sugar. (This works well on a small cookie sheet.)

Wrap water chestnuts with bacon and stick with toothpick. (You can also double the water chestnuts, if you are short on bacon.)

Line the wraps tightly on a pan. Bake at 400˚F for 15-20 minutes; broil for 5 minutes.

NOTE: If taking these to a party, bake for 15-20 minutes, then cover and refrigerate. When it’s party time, pop them in the oven to broil for 5 minutes.

VARIATION: Over the years, we have replaced the water chestnuts with Lil’ Smokies and they are also out of this world — they are Jaylon’s favorite!