Peanut-Honey-Bacon Crunchies

By Jahel

Ingredients

• 1 lb. thick-sliced bacon, halved crosswise
• 2 T honey
• 1/3 c honey-roasted peanuts, finely chopped
• 1 t ground ancho chile pepper
• 1-8 oz. can whole water chestnuts, drained, large pieced cut in half
• Honey (optional)

Preparation

Step 1

Preheat oven to 425. Line 2 large baking sheets with foil. Arrange bacon on sheets. Bake for 7-9 minutes or just until bacon is browned but pliable. Drain on paper towels. Discard foil and line baking sheets with clean foil. Place drained bacon on clean foil.
Meanwhile, in a small bowl combine honey, peanuts and chile pepper, spoon about 1/2 t onto the center of each bacon slice. Place a water chestnut half over the peanut mixture. Fold ends of bacon slices up over water chestnut, overlapping in the center, push a toothpick through the center into the water chestnut.
Bake 5 minutes or until bacon is golden brown and water chestnuts are heated through. If desired, drizzle with additional honey. Serve warm.