3 cans water chestnuts
1 lb. bacon
1 box round toothpicks
2 tbsp. Worcestershire sauce
1/2 c. white sugar
1 bottle chili sauce
1 1/2 c. brown sugar

Divide the bacon into 3 equal sections (about 3 inches long). Drain the water chestnuts. Wrap each water chestnut with a strip of bacon and secure with a toothpick. Place in rows in an ungreased baking dish. (Make sure each toothpick is straight so it can be used as a "picker-upper" and so the chestnuts will stand straight in the baking dish.) Bake 30 minutes at 350 degrees. Drain fat from baking dish. In a bowl combine the sugars and sauces and stir until well mixed. Pour over water chestnuts and return to oven for 30 additional minutes. Serve hot.