Are you attending a New Years Eve party this year? Maybe you are hosting a few friends to ring in the New Year as you watch the famous ball drop, listen as the whistles blow and watch as the confetti falls. Food is a huge part of the evening festivities. Delectable tidbits that can be enjoyed whether sitting around a coffee table or standing in a group chatting together make entertaining fun. Consider adding bacon chestnut wraps to the menu. They are easy to make appetizers and a favorite for holiday parties. An amazing combo of crunchy water chestnuts, salty bacon and a hint of sweetness make them irresistible.
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Oldie but goodie recipe
Maybe you remember these retro wraps from years past because they have been around for ages. My recipe is typed out on an old typewriter. It was an electric typewriter but, yeah, ancient. These little appy’s remain popular because they are so good. You might want to double or even triple the recipe if you are serving a group. They go fast!
Two methods for making bacon chestnut wraps
The original recipe uses the microwave to cook the bacon and then heat the appetizers. It is the method I used for years. It takes less time and you can just toss the paper plates and towels into the trash with no greasy pan clean-up. The result is a slightly less crispy appetizer.
You can also use the oven to make these appetizers. Partially cook the bacon in a pan and then proceed to make the wrapped tidbits. Reduce the oven temp and bake the dish of appetizers until desired crispness. I kind of like this method just a little better because of the crispier results.
How to make bacon chestnut wraps
Begin by gathering ingredients. In a bowl, stir together the soy sauce, chili sauce, jelly and water.
Cut the bell pepper into pieces about 3/4-inch. Use green, red, orange or yellow bell peppers.
After cutting the bacon strips in half, arrange on a plate lined with paper towels.
Cook in the microwave only partially. You want the bacon to remain pliable to wrap around the chestnuts.
Secure with wooded toothpicks. Occasionally you may need to use two toothpicks to keep it all together.
Place into a oven-safe dish.
Pour the soy sauce mixture over the wraps.
Cover with plastic wrap and place in the refrigerator. Cook using either the microwave or oven baking method (see directions below).
Bacon Chestnut Wraps
yield: 16 pieces
- 8 slices bacon, cut in half
- 1 (8-ounce) can whole water chestnuts, drained
- 1 large bell pepper, cut into 16 pieces
- 2 Tablespoons water
- 2 tablespoons soy sauce (less sodium if desired)
- 2 tablespoons chili sauce
- 2 tablespoons grape or plum jelly
Cook bacon until very lightly browned. If using a microwave, place bacon onto a paper plate layered with a paper towel or napkin. Cover with another paper towel or napkin and microwave at high power for about 2 minutes. Repeat with remaining bacon slices.
If using the oven method of cooking the bacon, place the strips on a baking sheet with sides. Bake in a preheated 400 degree oven for about 5-6 minutes or until the bacon is lightly browned but not crisp. Drain excess grease by placing the cooked bacon on paper towels.
Wrap each piece of bacon around a water chestnut and a piece of pepper; secure with a toothpick.
Place the bacon wrapped chestnuts in an 8-inch dish.
Stir together the remaining ingredients until combined. Pour over the chestnuts; refrigerate for 1 hour.
Remove plastic wrap and microwave bacon wrapped chestnuts at high power 6-9 minutes or until desired doneness. (they will crisp up more as they cool) If you prefer to bake them, place the dish into a preheated 350 degree oven for 25-30 minutes.
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