The usual chicken liver or water chestnut is traded here for the tender meat of a real chestnut -blanketed in crisp bacon and marinated in soy.
INGREDIENTS (for 1 servings):
- 1 (10 ounce) can whole chestnuts, drained
- 2 cups soy sauce
- 1 cup brown sugar
- 1 pound bacon
In a small mixing bowl, combine chestnuts and soy sauce. Refrigerate for 30 minutes.
Preheat oven to 450 degrees F (275 degrees C). Line a baking sheet with aluminum foil, and spray with a non-stick cooking spray.
Cut bacon into thirds. Place brown sugar in a small mixing bowl. Drain chestnuts then roll them in brown sugar. Wrap each nut in a bacon strip and secure it with a toothpick. Arrange chestnut/bacon wraps on the prepared baking sheet.
Bake until the bacon is crisp. Serve.