The Elegant Hors d'Oeuvre's Bacon-Wrapped Water Chestnuts

By • January 22, 2013 • 21 Comments

574 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Why are they genius? Well, they're delicious. There is always a fight over them, and never one left behind. It's four ingredients (not counting the chutney) and -- like some of the most genius recipes we've seen -- you don't really need a recipe to remember them. Adapted slightly from The Elegant Hors d'Oeuvre by Margon Edney and Ede Grimm (Tofua Press, 1977).Genius Recipes

Serves a crowd

  • Bacon (1/2 slice for each water chestnut)
  • Dijon mustard
  • Brown sugar
  • Water chestnuts
  • Chutney (optional)
  1. Cut bacon strips in half and lay them on a cookie sheet. Scoop some Dijon mustard into a small bowl and brown sugar into another. Spread each bacon slice with mustard, then sprinkle generously with brown sugar. Place a water chestnut on each slice, roll up, and secure with a toothpick. (Tip: If you're short a water chestnut, cut a big one in half!)
  2. To crisp all sides evenly, you can place the bacon-wrapped water chestnuts on a rack set above a baking sheet, but the rack isn't necessary. Bake 20 minutes in a 375°F oven, or until bacon is crisp. You can use the broiler to speed this up -- just watch them closely, and flip them as needed. Serve with a small bowl of chutney for dipping, or just eat them all as is.
Jump to Comments (21)

Comments (21) Questions (2)

Default-small
Default-small
Default-small

9 days ago yemek tarifleri

hmm look delicious, it's like this one http://tarifizm.com/kurdanli... thanks for good recipe.

Default-small

8 months ago Cynthia Zimmerman

CindyZ
My mother made these years ago with a little twist, she wrapped the bacon around the water chestnut, cooked as directed. When they where ready we would dip them into sour cream and brown sugar.

Stringio

9 months ago Marilyn L. Flaherty

I grew up with a similar recipe, although my mother's recipe called for soaking the water chestnuts in soy sauce for a time, then rolling in brown sugar,and wrapping in bacon strip and toothpick to fasten. Bake or Broil as described. Fabulous! Pleases all for any occasion. As mother of 6 grown children, my 5 daughters and 1 son have always helped put these together quickly and love the make them. In fact, I shall make 2-3 dozen for our Easter Celebration! Happy Easter, Mimi

Default-small

11 months ago Doug

Try wrapping the bacon around a date and baking it the same way. A taste you will never forget and always come back too for your party.

Default-small

12 months ago robin lewis

any chutney recommendations? chutney's one of a few things i've never bought (let alone made)...

Default-small

about 1 year ago dunham

We make something similar: Prunes, stuffed with chèvre, wrapped with bacon. Inspired by a dish at Gitane in San Francisco. (I typically simmer the prunes in a little port to hydrate them, and then use the port to make a sauce to accompany the bacon wrapped prunes and a duck breast.)

Default-small

about 1 year ago Bonoca

Anyone make these with turkey bacon? My husband doesn't eat pork and would love to find out if that works.

Default-small

over 1 year ago Annie stader

If you cannot find good water chestnuts (the canned ones often taste metallic) you can substitute jicama. I found this idea in an obscure Chinese cookbook and the author was appalled at the sorry excuse for water chestnuts she found in this country. I now use jicama almost exclusively if I can't find fresh...they work great.

Default-small

over 1 year ago Jaki

I love love love these! Somebody make me some and get them over here! ASAP!!!

Default-small

almost 2 years ago MaryDD

I made these for my husbands birthday on Wednesday and they are so tasty! Used canned water chestnuts and didn't bother with the rack, just threw them on a pan. I didn't have chutney either but didn't need it! Thank you for such an easy and tasty appie!

Stringio

almost 2 years ago abatjour

a 50's favorite as i recall. i always use dry mustard - bit of
kick and not so juicy.

Default-small

almost 2 years ago zingyginger

I made this to bring to a friend's Super Bowl party last Sunday. For a package of bacon (15 strips), I used 2/3 of a 12 oz can of water chestnuts. I had some honey mustard, mixed it with dijon mustard and skipped the brown sugar. I didn't have a rack so the bacon ended up cooking in the rendered fat and took 30-35 minutes to crisp. Loved the clean crisp crunch of the water chestnuts contrasting with the smokiness of bacon. Thanks for sharing this recipe!

Stringio

almost 2 years ago Sharon LaMar Kramer

I don't know what regular canned chestnuts are, I've only used canned water chestnuts.

Default-small

almost 2 years ago GIOVANNI50

Can u use regular canned chestnuts instead of water chestnuts?

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Interesting question! I've never tried canned chestnuts, so I'm not sure. Are they crunchy or soft?

Default-small

almost 2 years ago GIOVANNI50

Soft crunch. I think better tasting than water chestnuts

Miglore

almost 2 years ago Kristen Miglore

Kristen is the Executive Editor of Food52

Then yes, I think it would be good. Maybe skip the chutney.

Default-small

almost 2 years ago iaa

I used to wrap the bacon around 1/2 slice of chicken liver which had been marinated in soy sauce. I then baked until very crisp. These were the original appetizers called Rumaki.

Default-small

almost 2 years ago iaa

i used to wrap the bacon around1/2 of a chicken liver which had been marinated in soy sauce. Baked until real criwp,,,they were delicious. These were the original Rumaki.

Default-small

almost 2 years ago kim_e

i used to make a version of these..marinate the water chestnuts in teriaki sauce then wrap in bacon..can't wait to try your version!

Stringio

almost 2 years ago Sharon LaMar Kramer

These sound so delicious and I am going to make them.