Chestnut Appetizers

carol evans 0

"These can be made a day or two ahead and reheated. They are delicious."

Ingredients {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 20.5g
  • 7%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 2179 mg
  • 87%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. In a small mixing bowl, combine chestnuts and soy sauce. Refrigerate for 30 minutes.
  2. Preheat oven to 450 degrees F (275 degrees C). Line a baking sheet with aluminum foil, and spray with a non-stick cooking spray.
  3. Cut bacon into thirds. Place brown sugar in a small mixing bowl. Drain chestnuts then roll them in brown sugar. Wrap each nut in a bacon strip and secure it with a toothpick. Arrange chestnut/bacon wraps on the prepared baking sheet.
  4. Bake until the bacon is crisp. Serve.
Tips & Tricks
Crispy Pork Belly

See how to make easy, crispy pork belly at home.

Bacon Explosion

A meaty sausage and bacon filling is rolled up in a bacon blanket. Kaboom!

Rate recipe

Your rating


Reviews 13

  1. 18 Ratings


Great recipe, very tasty! One point - finding that a lower temperature over a longer period works better, as they're burning a bit while the chestnuts are still hard in the centre at such a high temp.

Elaine Shepherd

I make this all the time with just a little change. I find the brown sugar too sweet. So I just soak the chestnuts in the soy sauce and then wrap and cook. I lower the temperature to 375 and cook a little longer approx. 25 min. I find with the lower temperature the waterchestnut is cooked better.


These are great! I had a recipe like this and lost it, but I'll be sure to keep this one around.