Wrap bacon around water chestnuts; secure with wooden toothpicks.

Bake until bacon is crispy and sauce.

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. Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange on a shallow baking dish.

Add water chestnuts and turn to coat.

Stir ketchup,.

Repeat with remaining water chestnuts. Place in a baking dish. Arrange in a 9x13 baking dish then set aside.

Wrap each water chestnut half in a piece of bacon.

Remove from oven. Preheat your oven to 400º F. Soak the water chestnuts.

Place the water chestnuts on a cooling rack over a baking sheet. Transfer the bacon to a paper towel-lined plate to drain.

Wrap bacon around water chestnuts; secure with wooden toothpicks.

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Place the. Watch closely).

Wrap a slice of bacon around each water chestnut and secure with a toothpick. .

Place 36 toothpicks in a dish and cover them in cool water for a few minutes.
4.
Combine brown sugar, Worcestershire sauce, and ketchup until smooth.

Mix remaining ingredients until blended; pour over water chestnuts.

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. Place the water chestnuts, soy sauce, garlic powder and 1 tablespoon of brown sugar in a bowl or resealable bag. .

. On a clean, dry surface, cut the bacon pieces into even thirds. Serve bacon wrapped waterchestnuts with sweet dipping sauce. . Repeat with remaining water chestnuts. Prepare baking dish (9×11") by spraying lightly with cooking spray.

In a small bowl, mix ketchup and brown sugar until brown sugar is dissolved.

. Indigenous to Southeast Asia, they have been cultivated in China since ancient times.

Secure each one with a toothpick.

Bake for an additional 15-20 minutes to bake in barbecue.

In a small bowl, whisk the sugar, barbecue sauce and soy sauce together until smooth.

Cut bacon slices into thirds.

Mix remaining ingredients until blended; pour over water chestnuts.