This is a crowd pleaser every time I serve it. It is easy to assemble and cook. The toothpicks are already inserted for your guests to enjoy. It was in the church cookbook my mom has from the 80’s. The recipe has been used in our family ever since, the combination of chestnuts and bacon sounds strange but the crispiness of the chestnuts and the chewy bacon with the tangy sauce really make this a hit. Other recipes I have found online either don’t have a sauce or they cook the bacon in the sauce. I find this makes a greasy sauce and soggy bacon. Precooking the bacon wrapped chestnuts works best to obtain the desired crispy and chewy combination that makes this great.
Cut fresh bacon strips in half, also cut the chestnuts in half. Wrap each chestnut with a strip of bacon, secure with toothpick. Place on baking tray
Cook under broiler until crisp, don’t forget about it or you will have burnt bacon. I say this because I am notorious at burning things under the broiler.
Placed in slow cooker, cover with sauce, no need to stir. Cook for several hours before serving. If you have a decorative slow cooker you can serve it right in the pot to keep warm for guests.
- 2 (8 oz) can whole chestnuts
- 1 pound thick cut bacon
- 1 cup ketchup
- 1 cup brown sugar
- 1 teaspoon Worcestershire sauce
- Drain chestnuts
- Cut chestnuts in half
- Cut bacon strips in half
- Wrap 1 strip of bacon around each chestnut
- Secure with toothpick
- Place on cookie sheet
- Cook under broiler until crispy
- Drain, and place bacon/chestnut in slow cooker
- Combine ketchup, brown sugar and Worcestershire sauce
- Pour sauce over bacon and water chestnuts, no need to stir
- Cook several hours until ready to serve.
- Best if served warm