Bacon Wrapped Chestnuts

1 package thick cut pre-cooked bacon

1 can water chestnuts, drained

1/3 cup brown sugar

2/3 cup ketchup

1 Tablespoon Worcestershire sauce (make sure it's gluten free)

1 Tablespoon gluten free soy sauce

1 teaspoon sriracha chilli sauce (can be omitted or reduced)


Soak toothpicks in water for a few minutes

Preheat oven to 375


Line a square baking dish with tin foil and spray with cooking spray.

Cut bacon strips in half.


Mix together in a small bowl the brown sugar, ketchup,  Worcestershire sauce, soy sauce, and sriracha sauce.  Set aside.

Wrap each chestnut with one of the half slices of bacon.the ends should overlap.  Insert a toothpick through all the layers.  I stop right after it pokes out the bottom.  When all the chestnuts are wrapped and skewered, it's time to sauce them.

Dip each chestnut in the sauce and arrange them in the pan so that they don't touch if possible.  Doing it this way rather than pouring the sauce over them keeps the toothpicks from getting saucy.  Bake for 20 minutes (if you like it really crisp, you can bake it another 5-10 minutes).  Allow to cool a few minutes before serving.