A:

2 cans water chestnuts, cut in halves
2 lbs. bacon, cut in halves

B. SAUCE:

8 rounded tbsp. brown sugar
1 sm. bottle catsup
1 tbsp. fresh lemon juice

A. Wrap bacon around chestnuts. Insert toothpick to hold. Bake on rack over foil-lined pan for 30 minutes at 350 degrees. Can be prepared day ahead and frozen.

B. Mix sauce and allow to sit 15 minutes. Pour over chestnuts in clean pan. Bake 45 minutes at 350 degrees. Serve immediately.

This is originally from the UMW of Walnut Hill UMC Cookbook - 10 years ago or so.