Bacon Wrapped Water Chestnuts

I remember the first time I had these little bites of love. OMG. It was Christmas Eve at Charlie's house, the night that everyone makes their favorite appetizer or snack. Charlie's Aunt Josie made the HUGE mistake of giving me a preview of what she had brought. Needless to say I lost all self control and ate about 20 of these. Story of my life. These are by far the easiest and most delicious recipe you can make. Salty, sweet, and crunchy - doesn't get much better than this. Make this recipe for your next party and I promise at least 3 people will frantically track you down to ask how they can make this themselves. Stay tuned - I've been cooking up a fancy version of these in my head that I plan to post soon!

1 Package of Low Sodium Bacon

1 Can of Sliced Water Chestnuts

1 Tablespoon of Low Sodium Soy Sauce

2 Tablespoons Brown Sugar

2 Tablespoons of Bacon Fat (optional)

1/4 Cup of BBQ Sauce

Pre heat oven to 425 degrees. Cut the entire package of bacon down the middle. Place one water chestnut at the bottom of a slice of bacon and roll tightly. You might want to fasten each with a toothpick to make sure they don't unwrap during cooking. Make sure you soak your toothpicks in water prior to cooking so they don't burn in the oven. Cook for a good 20-30 minutes until the bacon is crispy and golden brown. Do not rush this. If they still aren't brown and crispy after 30 minutes turn oven up to 475 until they are done. Once they are done, remove from oven to cool and place on paper towels to soak up excess grease. In a small sauce pan, add soy sauce, brown sugar, bacon fat from pan, and BBQ sauce. Cook over medium heat until all ingredients are blended. The bacon fat is optional - it adds delicious flavor but leave it out depending on how greasy your wrapped chestnuts look. Brush sauce on the wrapped chestnuts with a pastry brush and serve. Try to resist eating until your guests arrive.