Bacon Wrapped Water Chestnuts
These Bacon Wrapped Water Chestnuts are a delicious one-bite appetizer that’s always a hit at parties. They’re crunchy, savory, salty, and meaty!
This recipe is proof that some of the simplest things are also the most delicious. Only 4 ingredients are involved here, but there are so many different flavors and textures going on.
What’s funny about this recipe is that I ate probably a thousand of these growing up, but I had no idea that they have a special name.
Many people refer to Bacon Wrapped Water Chestnuts as Rumaki, though there’s quite a bit of variation in how people prepare it.
The version I’m sharing today is how my mom made them when I was a kid. Bacon water chestnuts were one of her party staples, and people always raved.
And I always wanted to eat the entire tray before the guests arrived, hah.
What’s nice about these is you can assemble them in advance and store them in the fridge, then pop them into the oven before you want to serve. I love make-ahead appetizers!
How to Make Bacon Wrapped Water Chestnuts:
Start by mixing together brown sugar and a high quality, grainy Dijon mustard:
Spread half bacon slices with the brown sugar and mustard:
Then wrap each half bacon slice around individual water chestnuts, and secure with a toothpick.
At this point, you can either bake them right away, or if you want to make the bacon wrapped water chestnuts ahead of time, you can store them in the fridge for several hours. Bake them fresh about 30 minutes before you want to serve them.
Can Bacon Wrapped Water Chestnuts be reheated? Yes, re-warm in a 300F oven for about 10 minutes, until the bacon is crispy again.
Can they be frozen? Canned water chestnuts sadly do not freeze very well, so I don’t recommend it.
Bacon Wrapped Water Chestnuts
Ingredients
- 1/4 cup brown sugar
- 2 tbsp whole grain dijon mustard
- 10 strips bacon
- 8 oz can whole water chestnuts drained and rinsed*
Instructions
- Preheat the oven to 375 degrees F.
- Soak some toothpicks in water as you prepare the other ingredients so they don’t burn in the oven.
- Mix together the brown sugar and mustard until combined. Set aside.
- Cut the bacon strips in half (right in the middle), and spread evenly with the brown sugar and mustard. It's okay if it's a little messy.
- Wrap each water chestnut with a half bacon strip and roll it up, securing the bacon with a toothpick.
- Place all of the bacon wrapped water chestnuts onto a baking sheet and roast for 20 minutes, until the bacon has cooked through and the brown sugar has caramelized. Serve and enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated with more tips and writing in July 2018. Originally published May 2013.
38 Comments on “Bacon Wrapped Water Chestnuts”
I made these but used a smooth dijon mustard. Baked them as directed, cooled and put in the fridge for a couple of hours. Reheated as directed and they came out perfect!! Will make again and may try some pineapple chunks instead. Thank you so much!! Really appreciate make ahead recipes!
These were super easy to make. I did need to cook them about 30 minutes as my bacon may have been a little thicker. Brought them to a Labor Day party, and they were a huge hit. I used two 8 ounce cans and 1 pound of bacon which made 26-28 appetizers. I like this better than the recipes which use ketchup. We will definitely make these again.
These were a hit at my dinner party! My husband especially loved this recipe because it does not have the large amount of sugar and ketchup that we don’t care to cook with. Thanks so much!
perfect starter!! this is great!
My mom’s version has chicken livers but yours are even better!!!
I have never been a fan of water chestnuts – I think it’s a texture thing. Though, I always say anything with bacon is better – completely changing my view on the water chestnut!
Hi.
My question is about the bacon grease. Does it help to line the baking sheet with foil that has small holes for grease to drain down onto?
Hi Jackie, if you want the fat to drain I would use a rack instead, but foil with holes would work too. Enjoy!
These look absolutely delicious!
Mmmm! Can’t wait to try them. I’m curious though if they would travel well to bring as an appetizer to a party? They sound best right out of the oven, but will they keep well and be alright to serve if driving over to a friends with them (as in, do they still taste good cooled a bit, or if they sit out at a party)? Thanks for the great recipe and awesome photos! The pics always win me over when deciding on recipes and your’s a great. 🙂
Hi Erin, I do think these would travel well. I actually think they taste really nice at room temperature (and they don’t taste as good when they’re super hot). Happy holidays!
New to the site and browsing all your great recipes, this one reminds me of my In-Law’s New Years special: Bacon-wrapped Olives! All you need are green olives stuffed with pimentos, wrap in partially cooked bacon then bake for 10 minutes @ 350.
Hi Joelle, welcome! Those bacon wrapped olives sound delicious! I will try those soon, I have all the ingredients in my fridge actually!
Wow, these really are a throwback. 🙂 I don’t have much patience for fussy little appetizers but these are fairly simple and a great flavor combo. Sometimes the classics need to be revived.
My mom is famous for her bacon wrapped water chestnutS. They always make me think of her!