Bacon-Wrapped Water Chestnuts

Article by Alice K. Thompson

Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a timeless party appetizer that’s been a hit for generations. With just five everyday ingredients and super-simple prep, it’s easy to see why readers give them stellar reviews and make them again and again. Our test kitchen’s step-by-step recipe and pro tips will help you get the combination of crunchy chestnuts, meaty bacon and the sticky-sweet glaze that these bites are famous for.

How to Make Bacon-Wrapped Water Chestnuts Like a Pro

Here’s what our expert recipe developers want you to know about getting these morsels on the table quickly and easily every time.

Thinner bacon works best. You’ll find it easier to wrap the chestnuts with regular bacon slices, not thick-cut, although either will be delicious. That’s about 1 pound for 14 thin slices.

Use wooden toothpicks. If you have time, soak the toothpicks in water while the water chestnuts marinate to prevent them from charring. Drain and pat dry before using.

Stack the bacon for quick cutting. Stack 3 to 4 slices on top of each other before slicing to save time.

Glaze for the final cooking. Sweet glazes can burn with prolonged cooking. That's why we first par-cook the morsels on a rack so the bacon renders fat, then glaze them for a perfect finish.

Serve on a warm platter. The treats are best when they stay warm. You can place the platter on the bottom rack of the oven for 1 to 2 minutes to warm it; protect your hands with mitts when you remove it.

How to Make Bacon-Wrapped Water Chestnuts Ahead of Time

Talk about perfect for a party: You can assemble these treats 2 days ahead and par bake them, or once they’re baked all the way through you can also freeze them for up to 3 months. Here’s how:

Assemble up to 2 days ahead: Wrap the chestnuts and bake as directed for the first 30-minute baking. Cool and transfer them to an airtight container and refrigerate for up to 2 days. Combine the sauce ingredients and refrigerate them in another airtight container. When ready to serve, let the chestnuts and sauce sit at room temperature as you preheat the oven to 400 degrees F. Toss the chestnuts in the sauce and finish baking as directed.

Freeze up to 3 months ahead: Bake the bacon-wrapped water chestnuts as directed through to the end of the recipe. Cool right on the baking sheet. Transfer them to a parchment-lined sheet pan or plate and freeze until solid, about 30 minutes. Place the bites in a resealable bag, remove excess air and freeze for up to 3 months. When ready to serve, spray the frozen bites with cooking spray, place on a parchment-line baking sheet and reheat in a 300-degree-F oven until hot, 5 to 7 minutes.

What Are Water Chestnuts?

Water chestnuts are an aquatic vegetable native to many Asian countries that grow underwater or in swampy or muddy areas. They have a mild, pleasant flavor. And, due to a unique cell wall structure, water chestnuts stay extraordinarily crisp even after cooking. Although they can sometimes be found fresh, canned ones are easy to find in almost any supermarket.

Rumaki vs Bacon-Wrapped Water Chestnuts

Rumaki, sometimes credited to the Tiki restaurant chain Don the Beachcomber, and popularized by Trader Vic’s circa 1950 and 60, consists of bacon wrapped around chicken liver and water chestnuts. Duck liver is sometimes substituted for chicken liver in rumaki. Leave out the liver and you have bacon-wrapped water chestnuts.