1 can (8 ounces) whole water chestnuts, drained and patted dry
1 package (12 ounces) turkey bacon
1/2 cup light brown sugar, packed
1/4 cup chili sauce or ketchup
1 teaspoon soy sauce
1/2 teaspoon garlic powder
Wooden toothpicks, soaked in water for 20 minutes
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup, and place a wire cooling rack on top of the sheet. This allows the heat to circulate around the turkey bacon for a crispier finish. Ensure your water chestnuts are very dry by patting them with a paper towel, as this helps the glaze stick better.
Take one strip of turkey bacon and cut it into halves or thirds, depending on the length of the strip and the size of the water chestnuts. Wrap a piece of turkey bacon tightly around a single water chestnut. Secure the end of the strip by piercing a soaked toothpick straight through the center. Place the wrapped chestnut on the prepared wire rack and repeat until all chestnuts are used.
In a small mixing bowl, whisk together the brown sugar, chili sauce, soy sauce, and garlic powder until the sugar has mostly dissolved. The glaze should be thick and glossy. Using a pastry brush or a small spoon, generously coat each wrapped water chestnut with the sauce. Make sure to cover the turkey bacon completely to ensure every bite is flavorful.
Place the baking sheet in the oven and bake for 25 to 30 minutes. The turkey bacon should be browned and the glaze should be bubbling and slightly caramelized. If you want a more intense glaze, you can remove them from the oven five minutes early, apply another layer of sauce, and return them to the heat for the final stretch. Let them rest for a few minutes before serving so the sugar can set.
