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Yield: 30 pieces
There are plenty of recipes for Bacon Wrapped Waterchestnuts on the internet, but none can compare to this one that uses a sweet and spicy rub on the outside. Butt Kickin' Blacken takes it to another level.
Using my Original Recipe, Blacken Seasoning Blend creates a bit of afterburn, or heat build up. I've seen guests eat these by the handful, and the heat will develope after the first 3 or 4 of these tasty bites.
I've tried these with, and without the "Rub". The consensus is that even though you loose a little of the strong bacon flavor when you put the rub on it, the hot and sweet flavors of the rub really kick this old time standard up. You can even make this a little different tasting by using my "Cocoa Rub".
You won't be sorry that you've tried this great, easy recipe for Bacon Wrpped Waterchestnuts. And, be sure to make plenty, 'cause they really go fast.
If you're looking for other easy, quick bite recipes, be sure to check out my Bar Food Recipes.
1. I purchase the REAL thick bacon at Sam's Club. This way I use less pieces, but get more texture because of it's thickness. If you're using another (thinner) bacon, you'll have to adjust the cutting of the bacon appropriately
Work with the bacon cold, right out of the refrigerator. It will be a lot easier to cut because it will be relatively hard. If you let it warm up, it'll be too soft to be able to cut evenly.
2. Cut the bacon into quarters, then each piece (lengthwise) in half. Let it sit out for at least 10 minutes before you begin wrapping the chestnuts to let it soften. If it's too cold, you won't be able to stretch the bacon around the water chestnuts
3. Wrap 1 piece of bacon around one water chestnut, and secure with a tooth pick. Be careful not to put the toothpick in too far because it will split the water chestnut. Place them in a bowl.
4. Mix the rub by combining the blacken and the dark brown sugar, and mixing well. Dump it on the water chestnuts, and carefully mix it around to evenly coat all.
Ron's Note:
This is an easy hors d'oeuvres because it can be put together up to days days before you want to serve them. Just place these in a plastic bag and refrigerate overnight, but be sure to use the thicker freezer type bags otherwise the toothpicks will tear the bag up.
5. Preheat oven to 350 degrees.
6. Place a pieces of parchment paper in a sheet pan, and place the wrapped water chestnuts on so that they don't touch.
Bake about 15 minutes. Or, until the bacon is crisp.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
I've only had leftovers one time with these, and that was my own fault. I was cooking a party for 200, and forgot a bag that I had in the refrigerator.
All I did was to heat them in the oven at 350 degrees for 10 minutes, just as I would for the party.
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By Cap'n Ron
