- 1 lb thin-cut bacon
- 2 (8 oz.) cans of whole water chestnuts
- 1/3 c. brown sugar
- 1 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp butter
- 1 tsp soy sauce
Wrap each chestnut in half a strip of bacon and secure with a toothpick. In a small saucepan, combine remaining ingredients over low heat to make sauce. Bring to a boil and thicken slightly. Place bacon-chestnuts on a foil-lined sheet pan. Bake until bacon is cooked through. Move chestnuts to a serving dish and pour sauce over chestnuts. Serve warm.
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