2 cans (8 ounces each) whole water chestnuts, drained and rinsed
1/2 cup soy sauce
1/2 cup light brown sugar, packed
1/4 cup chili sauce or ketchup
1/2 teaspoon garlic powder
Toothpicks for securing
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Drain the cans of water chestnuts and pat them dry with a paper towel so the glaze sticks better. Cut each strip of turkey bacon into three equal pieces.
In a medium bowl, whisk together the soy sauce, garlic powder, and the water chestnuts. Let them sit for about 10 to 15 minutes to soak up the savory flavor. This little extra step ensures that the crunch inside is just as flavorful as the outside wrapping.
Take one piece of the turkey bacon and wrap it tightly around a single water chestnut. Use a toothpick to poke through the center to hold the turkey bacon in place. Repeat this process until all chestnuts are wrapped and place them on the prepared baking sheet with space between each one.
Place the baking sheet in the oven and bake for 15 to 20 minutes. This initial bake helps the turkey bacon start to crisp up and firm around the chestnuts before we add the sticky glaze. While they are baking, mix the brown sugar and chili sauce in a small bowl until smooth.
Remove the pan from the oven and brush each piece generously with the brown sugar and chili sauce mixture. Return the pan to the oven and bake for another 15 to 20 minutes. The glaze should become bubbly and caramelized, and the turkey bacon should be nicely browned. Serve warm.
