1 (8 ounce) can water chestnuts, halved
1/2 pound sliced bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato-based chili sauce
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
- Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. (I turned the "rolls" over about halfway through.)
- In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.
I used mostly whole water chestnuts (I bought two different brands and they were very different sized from one can to the other. The can of large water chestnuts, I cut in half. The other jar I left the water chestnuts whole.)