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Servings: 24 pieces (approx.)
Preheat over to 325 F.
Cut bacon in half. Mix brown sugar and dry mustard in a small bowl.
Take one water chestnut at a time and wrap the bacon around it, securing with a toothpick.
Drop the wrapped water chestnut into the bowl (you can do several as a time, how ever many will fit with room to move the dry mixture) and use a spoon to coat each piece. Make sure you get all the sides and the ends as well.
Transfer the water chestnuts to a baking sheet or dish that is lined with either tin foil or a silicone mat.
Once you get through all of them, take each water chestnut and run them through the dredging process a second time. Start on one end and work your way over to make sure you hit them all. (Faster, easier way: wrap them all, throw them on the sheet or in the dish, and throw all the topping across the water chestnuts).
Bake for approximately 30 minutes, flipping the water chestnuts over half way through. Cook until the bacon is starting to render but before they are overdone.
Turkey bacon will cook faster and be a little dry as there is less fat.
If you want them to be sweeter, use 1/2 cup brown sugar and 1/4 cup dry mustard.