12 strips turkey bacon, cut in half to make 24 pieces
2 cans (8 ounces each) whole water chestnuts, drained and rinsed
1/2 cup brown sugar, firmly packed
1/3 cup soy sauce
1/4 cup chili sauce or ketchup
1/4 teaspoon garlic powder
Toothpicks, soaked in water for 15 minutes
Instructions
In a medium bowl, whisk together the soy sauce, brown sugar, chili sauce, and garlic powder until the sugar has mostly dissolved. This creates a sticky, flavorful base that will caramelize in the oven.
Add the drained water chestnuts to the bowl with the marinade. Toss them gently to ensure every piece is coated. Let them sit for at least 15 to 30 minutes. This allows the savory flavors to penetrate the surface of the chestnuts.
Take one half-strip of turkey bacon and wrap it tightly around a marinated water chestnut. Use a toothpick to pierce through the bacon and the center of the chestnut to hold everything in place. Repeat this for all 24 pieces.
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a wire rack set over a tray. Place the wrapped chestnuts on the tray and bake for 20 minutes. Brush any remaining marinade over the tops and bake for another 10 minutes, or until the turkey bacon is crisp and the glaze is bubbling.
