Everything is better with bacon. Especially these crunchy and sweet bacon wrapped water chestnuts.
I keep forgetting it’s football season.
Normally I am all over it, posting appetizers and other snacks that are perfect for tailgating or watching at home. But without the Ohio State Buckeyes playing (yet), it hasn’t crossed my mind.
Thankfully, I made these way back pre-COVID for a Super Bowl Party in February and have been waiting for the right time to post them. What better time than today!
I acquired this recipe even longer ago, back when I lived in Memphis studying for my PhD. I got it from a friend who actually was originally from Columbus!
Funny thing is, she and her family actually moved back to Columbus prior to my return, but despite a few attempts we have never managed to reconnect (having kids and different jobs will do that). And of course now isn’t really the time either. Maybe one day. In the meantime, I made these with fond memories of watching OSU football together.
These sticky sweet and savory bacon wrapped water chestnuts will be a hit for any sport-viewing gathering. I’ve also made them for holiday parties at which they were also a hit. So really, they are just damn good anytime.
One year ago: Peanut Butter Pumpkin Pie with Chocolate Crust
Four years ago: Pumpkin Turkey Enchiladas
Five year ago: Browned Butter Salty Pumpkin Sugar Cookies
Seven years ago: Gluten-Free Buckeye Brownies
Nine years ago: General Tso’s Chicken
- 1 lb. bacon, cut in half length-wise
- 2 (8 oz.) cans whole water chestnuts, drained
- 1/2 cup Thai sweet chili sauce
- 1/2 cup soy sauce
- 3 Tbsp brown sugar
- 1 Tbsp white sugar
- In a bowl, toss water chestnuts with soy sauce and white sugar. Let marinade at room temperature for 30 minutes, stirring occasionally.
- After 30 minutes, preheat oven to 375 degrees and have a baking dish or small rimmed cookie sheet ready.
- Wrap one piece of bacon around each water chestnut, securing with a toothpick, and place in the baking dish. Bake for 30 minutes.
- Meanwhile, in a small bowl mix together the chili sauce and brown sugar. After 30 minutes, spoon sauce over the water chestnuts, and bake another 30 minutes or until crispy.
- Drain grease, or transfer to a new dish, and serve.
Source: From Shelley Orwick, friend of The Spiffy Cookie.