I love it when someone tells me about one of their favorite recipes and then the agrees to put together a guest post for me. That is what Sarah did. Sarah, who named her son Zealand. Such a cool name.
When I married into the Hunt family, I struck recipe gold. This recipe is one of the many, many unique and delicious recipes from my husband's mother and grandmother's recipe gold mine. This recipe is a great tradition in our family for Thanksgiving and Christmas. But as good as they are, I have broken free and made them several times throughout the year, especially for . My sister and brother-in-law have made a variation of this that is also very very delicious. Bacon-wrapped pineapple. Everything the same just pineapple in the middle instead of water chestnuts. Juicy!
3 8 oz cans whole water chestnuts, drained
2 lbs bacon
1 cup sugar
1 cup ketchup
3 Tbsp soy sauce
Set oven to 375 degrees.
Cut bacon in thirds and wrap around chestnuts. Secure with a toothpick. Set on a baking sheet and bake for 20-25 minutes.
While bacon is in the oven, combine sugar, ketchup and soy sauce in a medium sauce pan. Cook over medium heat until the sugar is dissolved, about 5 minutes. Remove from heat and set aside.
When the bacon is cooked through and crisp, drain the excess grease and pour the sauce over bacon chestnuts. Return to oven, reduce the heat to 350 degrees and bake for another 20 minutes. Remove from the baking sheet and transfer to a serving platter.
Sarah's Notes: This makes A LOT! Also, I use 1/2 brown sugar and 1/2 granulated sugar, or sometimes all brown sugar, but the recipe does call for just regular sugar.
Rookie's Notes: My graphic designer slave wanted me to tell you about this high fructose corn syrup free ketchup. Organicville's Ketchup. Click here for a link.