Ingredients
Soy Sauce
Brown Sugar
2 8-ounce cans whole water chestnuts
Bacon
For the Bourbon Butter Glaze
3 Tablespoons butter
3 Tablespoons bourbon
3 Tablespoons brown sugar
Instructions
Drain water chestnuts and place in bowl. Stir together equal parts soy sauce and brown sugar in sufficient quantity to cover the water chestnuts. Marinate for about an hour.
Remove water chestnuts from marinade and wrap each in a portion of bacon. Cut bacon to fit snugly around the water chestnut and secure with toothpick.
Place on foil covered baking dish. Bake 10 - 13 minutes at 400 degrees or until bacon is crisp.
Meanwhile, prepare the bourbon butter glaze.
Melt butter in small sauce pan. Stir together bourbon and brown sugar until sugar is dissolved. Stir in melted butter.
As soon as rumaki are removed from the oven, drizzle them with the bourbon butter glaze. Place on a dish to enjoy!
This recipe is adapted from 5280, The Cookbook.