Bacon-Wrapped Water Chestnuts
Oh. My. These are so good. I made these recently to bring to a girls’ night with some friends and they were a huge hit, so I couldn’t wait to make them again to share with you all. If you like bacon (and who doesn’t, right*?) then you’re totally going to swoon over these little bites of heaven. The sticky sweet sauce bakes into the smoky bacon, sort of candying it, and the water chestnuts add a nice, crunchy texture. The combination is totally addicting and seems super indulgent. Luckily, three of these babies together are only 67 calories or 2 Weight Watchers Points+!
This appetizer is pretty traditional, but it’s lightened up here by using center cut bacon (a leaner cut) and by brushing a smaller amount of sauce directly onto each piece rather than dousing the pieces and baking them in a dish of sauce. You won’t miss a thing though, the sweet, smoky, saucy flavor remains. These water chestnuts can be dressed up or down and would be equally at home as part of a casual Super Bowl spread or hand passed at a swanky cocktail party. If you’re having a lot of people you may want to double the recipe – these will move fast!
*My fiancé, that’s who. He doesn’t like bacon. Or peanut butter. Or French fries. He’s obviously an alien. It’s okay though, more for me!
Bacon Wrapped Water Chestnuts
Yield: 12 (3 piece) servings
- 2 (8 oz) cans if water chestnuts, drained
- 12 pieces Center Cut bacon (I used Wegmans brand, regular thickness)
- 1/3 cup ketchup
- 1/3 cup packed brown sugar
- 1 ½ teaspoons plain fat free yogurt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Sriracha or other chili sauce (you can use a little more if you want a kick)
- Preheat the oven to 375. Place 36 toothpicks in a dish and cover them in cool water for a few minutes.
- On a clean, dry surface, cut the bacon pieces into even thirds. Wrap each water chestnut in a bacon third and secure the bacon by stabbing a toothpick through the whole thing. Continue until there are 36 pieces (I’ve made this a couple times and the number of water chestnuts in the cans varies…usually I get 36-40 between the two cans, so if there are a few more you can just make them too).
- Line a large rimmed baking sheet with parchment paper. Place the wrapped water chestnuts on the baking sheet and bake for 20 minutes. While they’re baking, combine the ketchup, brown sugar, yogurt, Worcestershire sauce and Sriracha in a medium bowl and stir until well combined.
- When the water chestnuts are finished, keep the oven on, remove the sheet from the oven and transfer the water chestnuts to a stack of paper towels to drain the grease. Throw away the parchment paper and use additional paper towels to wipe the bacon grease out of the baking sheet. Re-line the sheet with a fresh piece of parchment paper. Using a silicone pastry brush, coat each of the bacon-wrapped water chestnuts generously with the sauce from step 3 and place it on the parchment-lined sheet. If any sauce remains drizzle it over the wrapped water chestnuts.
- Place the baking sheet back into the oven and bake for another 30-40 minutes until bacon is crisp. Serve!
Weight Watchers Points Plus:
2 per (3 piece) serving (P+ calculated using the recipe builder on weightwatchers.com)
67 calories, 12 g carbs, 1 g fat, 2 g protein, 0 g fiber (from myfitnesspal.com)
adapted from Savory Sweet Life