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1
Preheat oven to 350 degrees.
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2
Wrap each water chestnut in 1/2 slice bacon (if the water chestnuts are fairly large, I cut them in half first).
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3
Pin each wrapped appetizer with a toothpick.
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4
Place into 9x13 pan.
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5
Bake about 1 hour, until bacon is crispy.
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6
With 15 minutes left of baking time, in a saucepan combine ketchup, brown sugar, and butter.
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7
Heat over medium heat until sugar is dissolved and mixture is hot.
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8
Remove water chestnuts from the oven and remove to a paper towel to drain.
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9
Drain the grease out of the pan.
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10
Dip each appetizer in sauce and place back in pan (you can also try to contain all the appetizers in the pan, drain out the grease, and pour the sauce over the top, if you are in a hurry, but the toothpicks tend to get kind of sticky and they look a little nicer if they can each be dipped individually).
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11
Carefully pour any remaining sauce into pan.
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12
Return to oven and bake an additional 30 minutes, until bubbly.
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13
You can also complete the bacon-wrapping step ahead of time and just refrigerate until you are ready to bake them.
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14
You can also make a double batch so you can have more later.
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15
Just freeze the appetizers and then pull them out to thaw a bit prior to baking.
