Bacon-wrapped Chestnuts

Sweet and salty and yummy Bacon-wrapped Chestnuts

Got an appetizer emergency? Need an awesome appetizer to share for New Years or a Bowl game or…?

Well, then, look no further. Bacon-wrapped Chestnuts to the rescue.

I LOVE these.  Did you notice the word, “bacon?” Do I really need to say more?

Just be sure to dive in early or you may not get any. Once people realize there is bacon involved, it becomes a feeding frenzy.

If my family knows they are coming, then the pan barely hits the table before half of them just disappear.

I prefer using un-cooked bacon though the Kirkland pre-cooked bacon is still yummy and certainly faster and even easier. I’ve noted the adjustments to make for pre-cooked bacon at the end of the recipe instructions.

Ingredients List

  • 1 lb bacon, uncooked
  • 2 (8oz) cans, whole water chestnuts
  • 1 cup brown sugar
  • 1 cup ketchup
  • Toothpicks


Preheat oven to 350°F.

Cut bacon slices into thirds.

Drain water chestnuts and cut larger chestnuts in half. I usually end up cutting most of them in half.

Roll one bacon piece around each water chestnut and secure with a toothpick. Be sure to poke the toothpick through the bacon and the chestnut. Place each bacon-wrapped chestnut on a broiler pan.

Bake for 30 minutes.

Meanwhile, in a medium-sized bowl, stir together brown sugar and ketchup. Use a small amount of the sauce to coat the bottom of a 9×13 baking dish.

When the bacon-wrapped chestnuts are ready, dip or spoon sauce over each piece and place in the baking dish. Be careful to keep sauce off the toothpicks as that will make them sticky.

Bake for 30 more minutes at 350°F.

Let them rest for a few minutes and then serve.

Note: Using Costco’s Kirkland pre-cooked bacon saves some time and mess. Cut the bacon pieces in half (not thirds), roll up the chestnuts, secure with a toothpick, skip the broiler pan and the first 30 minutes of cooking. Go right to the sauce and last 30 minutes of baking.