Ingredients:
- 3 8 oz. cans whole water chestnuts, drained
- 1/2 cup soy sauce, low sodium
- 1 tsp. garlic powder
- 1/2 cup + 1 Tbsp. brown sugar, divided
- 1 lb. bacon sliced cut into thirds
- 1 cup ketchup
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. chopped parsley
- cooking spray
Directions:
- Place the water chestnuts, soy sauce, garlic powder and 1 tablespoon of brown sugar in a resealable bag. Toss to combine. Refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the oven to 400 F.
- Place a rack on top of a sheet pan. Coat the rack with cooking spray. Wrap each water chestnut with a piece of bacon. Secure each one with a toothpick.
- Arrange the water chestnuts in a single layer on the rack. Bake for 25 minutes. Remove the pan from the oven.
- In a small bowl, whisk together the remaining brown sugar, ketchup and Worcestershire sauce.
- Brush the sauce mixture all over each chestnut.
- Return the pan to the oven and bake for another 20 minutes or until bacon is crispy and sauce has caramelized. Sprinkle with parsley and serve immediately.
