It’s Tuesday. It’s mountain of laundry day, cold enough to be wearing sweats day, and it’s June. It’s a day for 2 cups of tea, at least. It’s yell and scream and NOT cry over an Excel worksheet because you will not let it get the better of you–you will not–day. It’s not Wednesday, much to my just-woke-up-brain’s dismay day. It’s close your eyes while your significant other saves your cat from jumping off your 3rd story balcony because it has zero regard for his own safety day.
Because all of these things are true, let’s wrap bacon around things. And lets make those things delightfully crunchy and glazed with a spicy sweet mustard sauce. Let’s do all of those things because today’s Tuesday and not Wednesday and your cat is a wild creature that you’ve decided to let live inside your house.
Bacon-wrapped water chestnuts are old school. They’re the type of hors d’oeuvres I imagine Betty Draper–not Betty Francis–would make at a cocktail party. Don would be there skulking by the incredibly well appointed bar cart and not noticing the new curtains and Betty would be serving these on her best silver. I’m talking about vintage Mad Men and not this boring new season. It’s boring, I said it.
These cute little appetizers are a crowd pleaser, hello bacon, and can be prepared ahead of time and chilled in the refrigerator until you are ready to cook them. They’re perfect party food.
Start with bacon! You’ll want to take 12 pieces of bacon and cut them in half.
Lay them flat on a foil-lined baking sheet.
Top with a dab of mustard…
Then about a teaspoon of brown sugar.
Next add your water chestnuts. If any are particularly large, you can cut them in half. Water chestnuts are canned and can be found in the Asian foods section of your grocery store. Drain them well and dry them before adding them to the bacon.
Wrap it up! You can secure with a toothpick, but I didn’t have any so I just placed them seam side down and was careful not to roll them too much.
Into the oven they go for about 20 minutes at 375 degrees, or until the bacon is very crispy and the mustard-brown sugar mixture has become a nice glaze coating the chestnuts and bacon.
The mustard and brown sugar will give a nice horseradish-y heat and sweetness while the bacon is salty heaven. The water chestnuts retain their crunch so the overall sensation is a wonderful balance of flavor and texture. Serve them immediately and watch as they magically disappear!
Enjoy your not-Wednesday day! Wrap something in bacon, it helps.
Here’s the recipe!
Mustard Glazed Bacon-Wrapped Water Chestnuts
- 12 slices of bacon, cut in half
- Spicy mustard (a dab for each slice of bacon)
- Brown Sugar (About a teaspoon for each slice of bacon)
- 1 can of water chestnuts, drained and dried
- Preheat oven to 375 degrees. Line a large baking sheet with foil–this is important as the brown sugar melts and will absolutely ruin your pan if it’s not lined!
- Lay slices of bacon flat on baking sheet. Top with a dab of mustard, then about 1/2 teaspoon of brown sugar, then with the water chestnut. Wrap it up and secure with a toothpick or simply place it seam-side down.
- Bake for 20 minutes or until the bacon is very crispy. Turn once at the 15 minute mark to ensure even cooking and so that they won’t stick.
- Serve immediately!