Salty, smoky and sweet, these bacon-wrapped bites taste best when made ahead, the heated.
1/4 cup soy sauce
16 canned whole water chestnuts (from one 8 oz. can), drained
4 slices bacon
1/4 cup sugar
Pour soy sauce into a small bowl; add water chestnuts and let stand for 30 minutes. Cut each slice of bacon in half clockwise; then cut each piece in half again lengthwise.
Drain water chestnuts briefly. Roll each one in sugar, ten wrap in a piece of bacon and secure with a wooden pick. Arrange bacon-wrapped chestnuts on a wire rack in a shallow baking pan lined with foil. Bake in a 400 degrees even until bacon is browned and crisp (20 to 25 minutes). Drain on paper towels. Serve hop. If made ahead, let cool; then cover and refrigerate for up to 8 hours. To rehear, arrange in a shallow baking pan and heat in a 350 degrees oven for about 5 minutes. Make 16 appetizers.
1/4 cup soy sauce
16 canned whole water chestnuts (from one 8 oz. can), drained
4 slices bacon
1/4 cup sugar
Pour soy sauce into a small bowl; add water chestnuts and let stand for 30 minutes. Cut each slice of bacon in half clockwise; then cut each piece in half again lengthwise.
Drain water chestnuts briefly. Roll each one in sugar, ten wrap in a piece of bacon and secure with a wooden pick. Arrange bacon-wrapped chestnuts on a wire rack in a shallow baking pan lined with foil. Bake in a 400 degrees even until bacon is browned and crisp (20 to 25 minutes). Drain on paper towels. Serve hop. If made ahead, let cool; then cover and refrigerate for up to 8 hours. To rehear, arrange in a shallow baking pan and heat in a 350 degrees oven for about 5 minutes. Make 16 appetizers.
