Bacon-Wrapped Water Chestnuts

This retro Bacon-Wrapped Water Chestnuts Recipe (often called “Rumaki”) combines the satisfying crunch of whole water chestnuts with salty, crisp bacon. Smothered in a sticky, sweet-savory glaze of brown sugar and ketchup, these bite-sized appetizers are the addictive, umami-packed hit of any holiday cocktail party.

Jump to Recipe

Bacon-Wrapped Water Chestnuts Ingredients

The Wrap:

• 2 (8 ounce) cans Water Chestnuts: Whole, drained. These provide a unique, juicy crunch that stays crisp even after baking.
• 1 pound Bacon: Regular cut works best; thick-cut takes too long to crisp up and can overwhelm the small chestnut.
• Toothpicks: Plain wooden ones (avoid colored plastic frills which can melt or dye the food).

The Sweet Glaze:

• 2 cups Ketchup: The tangy tomato base.
• 1 cup Packed Brown Sugar: Creates a thick, molasses-like caramelization.
• 2 tablespoons Worcestershire Sauce: Adds a deep, savory punch to balance the sugar.

How To Make Bacon-Wrapped Water Chestnuts

1. Prep the Sauce: Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce until smooth. Set aside.
2. Wrap: Cut the bacon strips in half crosswise. Wrap one half-slice of bacon tightly around each whole water chestnut. Secure the bacon by piercing it all the way through the chestnut with a wooden toothpick.
3. Arrange: Place the wrapped chestnuts in a single layer in a 9×13-inch baking dish. Do not crowd them too much, or the bacon won’t crisp.
4. First Bake: Bake in the preheated oven for 10 to 15 minutes. This step renders some of the fat from the bacon.
5. Drain and Glaze: Remove the dish from the oven carefully. Use a turkey baster or carefully tilt the pan to drain off the excess rendered bacon grease. Pour the prepared ketchup-sugar sauce evenly over the wraps.
6. Second Bake: Return the dish to the oven. Bake for an additional 30 to 35 minutes. The sauce will bubble vigorously and thicken into a sticky glaze, and the bacon should be dark and crispy on the edges.
7. Serve: Let them cool for 5 minutes (the sugar glaze is molten hot!). Serve warm directly from the dish or transferred to a platter.

Recipe Tips

• Soak the Toothpicks: If you are worried about the toothpicks burning, soak them in water for 30 minutes before using. However, because they are covered in sauce for the second bake, they usually survive fine without soaking.
• Marinating Option: For extra flavor, you can marinate the water chestnuts in soy sauce for 30 minutes before wrapping them in bacon.
• Crispy Bacon Hack: If you like your bacon shattering crisp, par-cook the bacon strips in the oven on a rack for 5 minutes before wrapping the chestnuts, then proceed as directed.
• Drain the Grease: Do not skip the draining step after the first 15 minutes. If you leave the grease, the sauce will be oily and won’t cling to the appetizers properly.

What To Serve With Bacon-Wrapped Water Chestnuts

• Cocktails: An Old Fashioned or Manhattan pairs perfectly with the retro vibe.
• Cheese Board: Sharp cheddar cubes and crackers.
• Deviled Eggs: Another classic party staple.
• Vegetable Platter: Raw veggies with ranch dip help cut the intense sweetness of the glaze.

How To Store Bacon-Wrapped Water Chestnuts

• Refrigerate: Store leftovers in the sauce in an airtight container for up to 3 days.
• Reheat: These reheat surprisingly well. Microwave for 30-60 seconds, or place in a 350°F oven for 10 minutes to re-sticky the glaze.
• Freeze: You can freeze the bacon-wrapped chestnuts before baking. Bake from frozen, adding 10 minutes to the first bake time.

Bacon-Wrapped Water Chestnuts Nutrition Facts

• Calories: 404 kcal
• Fat: 23g
• Carbohydrates: 45g
• Protein: 7g
• Sugar: 38g

Nutrition information is estimated per serving (approx 3-4 pieces).

FAQs