My parents made a version of this Rumaki recipe when I was growing up.  I didn’t really care for it then -something about the texture of the water chestnuts didn’t appeal to me as a child.  However, I love it now.  The sauce caramelizes in the oven and gives the bacon even more flavor than it already has, and the water chestnuts soak up all that savory goodness.

This recipe is incredibly easy. The only time-consuming part is wrapping the bacon around the water chestnuts – but you can get your kids to help with that!

Rumaki Recipe:  Bacon-Wrapped Water Chestnuts

1 5 oz. can water chestnuts, drained
8 slices bacon, cut in thirds
1/2 C. ketchup
1/2 C. brown sugar
2 tsp. Worcestershire sauce

Preheat oven to 350 degrees. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce and bring to a boil, stirring constantly. Remove from heat. Soak the bacon and water chestnuts in the ketchup/brown sugar mixture for a few minutes. Wrap bacon around water chestnuts and secure with a toothpick. Some water chestnuts may be cut in half if they’re too big. Bake on a cookie sheet for 35-40 minutes. Watch closely at the end so that the sugars don’t burn.