BACON WRAPPED WATER CHESTNUTS |
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¼ C SOY SAUCE
¼ C VEGETABLE OIL
2 T KETCHUP
2 T BROWN SUGAR
½ t GROUND GINGER
1 T WHITE VINEGAR
2 CLOVES GARLIC, minced
¼ t FRESH GROUND BLACK PEPPER
2, 8OZ CANS WHOLE WATER CHESTNUTS
1# BACON
GLAZE
½ C KETCHUP
½ C BROWN SUGAR
1 T SOY SAUCE
½ T WORCESTERSHIRE SAUCE
Add the soy sauce, oil, ketchup, brown sugar, ginger, vinegar, garlic and black pepper to a bowl. Whisk to combine. Drain and rinse the canned water chestnuts and place on a cutting board. Cut the slices of bacon into thirds and place one water chestnut in the middle of each piece of bacon. Bring the ends up and secure with a toothpick. Place the bacon wrapped water chestnuts in an 8x8 baking dish. Pour the marinade over the top of the chestnuts and refrigerate for 4 hours.
Line a sheet pan with tin foil and place an oven safe cooling rack on top of the sheet pan. Remove the bacon wrapped water chestnuts from the marinade and place them on top of the cooling rack. Bake in a 375 degree oven for 40-45 minutes or until crispy and golden brown.
For the glaze: Place all of the ingredients in a small saucepan set over medium heat. Whisk continuously until the sugar has dissolved and the mixture comes to a simmer. Remove from heat and brush the warm glaze over the bacon wrapped chestnuts as soon as they come out of the oven. Place them back in the oven for another 10 minutes so the glaze can set.
¼ C VEGETABLE OIL
2 T KETCHUP
2 T BROWN SUGAR
½ t GROUND GINGER
1 T WHITE VINEGAR
2 CLOVES GARLIC, minced
¼ t FRESH GROUND BLACK PEPPER
2, 8OZ CANS WHOLE WATER CHESTNUTS
1# BACON
GLAZE
½ C KETCHUP
½ C BROWN SUGAR
1 T SOY SAUCE
½ T WORCESTERSHIRE SAUCE
Add the soy sauce, oil, ketchup, brown sugar, ginger, vinegar, garlic and black pepper to a bowl. Whisk to combine. Drain and rinse the canned water chestnuts and place on a cutting board. Cut the slices of bacon into thirds and place one water chestnut in the middle of each piece of bacon. Bring the ends up and secure with a toothpick. Place the bacon wrapped water chestnuts in an 8x8 baking dish. Pour the marinade over the top of the chestnuts and refrigerate for 4 hours.
Line a sheet pan with tin foil and place an oven safe cooling rack on top of the sheet pan. Remove the bacon wrapped water chestnuts from the marinade and place them on top of the cooling rack. Bake in a 375 degree oven for 40-45 minutes or until crispy and golden brown.
For the glaze: Place all of the ingredients in a small saucepan set over medium heat. Whisk continuously until the sugar has dissolved and the mixture comes to a simmer. Remove from heat and brush the warm glaze over the bacon wrapped chestnuts as soon as they come out of the oven. Place them back in the oven for another 10 minutes so the glaze can set.
