½ cup of Brown Sugar
3 TBSP. ketchup
½ Tsp. dried mustard
1 ½ TBSP. Worchestershire Sauce
2 Cans whole water chestnuts
Bacon (usually 1 package cut into half is enough)
½ cup soy sauce
Marinate water chestnuts in soy sauce for 2-4 hours Melt butter in saucepan and add remaining ingredients. Stir until mixture is simmering. This should make enough sauce for 2 cans of water chestnuts.Wrap the bacon around each chest nut and skewer with a toothpick to secure. Cook seam(where the ends of the bacon meet) side down in cake pan or something deep enough to hold excess grease at 350 degrees until browned. Drain on paper towels. I usually put baked water chestnuts in the crock pot and pour the sauce over them and cook on low just to keep warm (a chafing dish works well also). Avoid unnecessary stirring.