Bacon-Wrapped Water Chestnuts

Needs to cook longer then it says

Great for party treats!!!

These are truly a rave at parties. I made just a few changes. Like the other reviewers, I used less than half a strip of bacon, because even using "regular cut" bacon, half was very thick and I worried about it cooking all the way through. I added about 1.5 to 2 tsps. of sriracha to the full recipe to give it nice little kick. Instead of the 13x9 baking dish, I used a shallow sheet pan with a non-stick rack (similar to a baking cooking rack). I put the skewered bacon wrapped water chestnuts on the rack and checked them after 15 minutes - not nearly done enough. This may be because we are at high altitude. I doubled the time and was satisfied with that. I dipped the partially cooked chestnut rollups into the sauce to coat them generously, then placed them back on the rack and they stayed in the oven for probably 45 minutes. You need to watch carefully at the end for the right amount of "lacquer" you want, because they can go from perfect to overdone in just a few minutes. Hands down, everyone loved them!

There were so many bacon wrapped water chestnut recipes to choose from, but I think I choose the right one. This one cooks the bacon and wrapped water chestnut for 15 minutes and lets some of the fat cook away. I put the bacon/water chestnuts on a baking tray first to bake for 15 minutes and then transferred them to a cake pan, coated them with the sauce and baked for another 35 minutes. This was an appetizer I brought to a big family gathering and soon they were gone!