Sweet & Spicy Bacon Wrapped Water Chestnuts

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Sliced Bacon, Uncooked
• 2 cans 8 Ounce Cans, Whole Water Chestnuts (not The Sliced Ones)
• 1 cup Dark Brown Sugar, Divided
• ½ cups Ketchup
• ¼ cups Sriracha Hot Chili Sauce
• 6 6" Wooden Skewers

Also mentioned in the method: chestnut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the water chestnuts and pat them dry. Cut each bacon slice in half crosswise. Soak the wooden skewers in a dish of water for 15 minutes so they don't burn.

2. Preheat the oven to 300°F (149°C). Line a rimmed baking sheet with foil and set a wire rack on top.

3. Wrap each water chestnut with a half slice of bacon and secure it with a skewer. Lay the skewers on the rack, spaced apart.

4. Stir the ketchup, Sriracha and half of the dark brown sugar in a small saucepan over medium heat for 3 minutes until smooth. Set aside.

5. Sprinkle the remaining dark brown sugar evenly over the bacon-wrapped chestnuts.

6. Bake for 60 minutes, until the bacon starts to crisp and render its fat.

7. Brush the sauce over the chestnuts. Bake for 30 minutes more, brushing with sauce every 15 minutes, until the bacon is crisp and reaches 145°F (63°C).

8. Let the skewers rest for 5 minutes. Serve warm, with any remaining sauce spooned over or on the side.