This recipe is a favourite from my childhood. It was a pretty popular hors d’oeuvres in the ’80s and my mom would make them often. She would make some extra for my sister and me. For a picky eater, it was odd that I loved these so much. I think my mom would make them in the oven when we had guests but she would also make them in the microwave.
We had a big Panasonic microwave that came with a cookbook. On the cover of the cookbook were an assortment of all the wonderful food you could cook in the microwave, including a roast and a turkey. Pretty fantastic stuff. My mom also had a pink apron with black writing that read, “Nothin’ Says Lovin’ Like my Microwave Oven.” I so wish she didn’t get rid of that. I would wear it all the time.
I don’t cook these in the microwave anymore since the oven produces a much better result. My love for Worcestershire Sauce (Lea & Perrins) has grown as well, so I like to have some on the side for dipping.
For my 3*th birthday party back in November, my mom and dad were here to look after Tim during the party and put him to bed for us. She also made two cans of water chestnuts worth of these for me. There was just a small number of people over for my little party (about 7 + us & my parents) but they were all gone in a short period of time. Over a pound of bacon was eaten. It was a great night. God, I love these things. I really want to go make some right now. I have all the ingredients but I am resisting temptation.
Three ingredients make up these irresistible hors d'oeurves. Just bacon, water chestnuts and Worcestershire Sauce + some toothpicks. Simple and delicious.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 dozen (12) slices of bacon
- 10 oz (280g) can of whole water chestnuts
- 2 tbsp Lea & Perrins Worcestershire Sauce plus more for dipping
- Preheat the oven to 350 degrees F and line two cookie sheets with aluminum foil.
- Cut the bacon into thirds so that you get 3 equal pieces from each slice. Roughly measuring 3" but that will depend on how long the bacon is.
- Drain the can of water chestnuts and wrap a piece of cut bacon around the flat side of a water chestnut.
- Secure the bacon to the water chestnut by sticking a toothpick through where the two ends of the bacon meets.
- Repeat until each water chestnut has been wrapped or until you run out of bacon.
- Put bacon wrapped water chestnuts in a bowl and toss with the worcestershire sauce.
- Place the water chestnuts evenly on the two aluminum foil lined baking trays.
- Bake in a 350 degree F oven for 40 minutes. Turn them over in the pan about half way through and rotate the pans in the oven.
- When the bacon is golden brown, put them on a serving platter with a little bowl of Lea & Perrins for dipping.
The low oven temperature lets the bacon cook evenly so it becomes golden brown by letting the fat render out slowly. If you turn the heat up to speed things up then you run the risk of the fat smoking in the oven and there will be rubbery spots and extra crispy spots on the bacon.