Bacon Wrapped Water Chestnuts
Three ingredients make up these irresistible hors d'oeurves. Just bacon, water chestnuts and Worcestershire Sauce + some toothpicks. Simple and delicious.
Ingredients
- 1 dozen 12 slices of bacon
- 10 oz 280g can of whole water chestnuts
- 2 tbsp Lea & Perrins Worcestershire Sauce plus more for dipping
- toothpicks
Instructions
- 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.
Notes
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.