1 lb. bacon, cut slices into 3 pieces
2 (5 oz.) cans water chestnuts, drained
1/3 c. brown sugar
1/3 c. white sugar
3/4 c. catsup

Wrap each chestnut with bacon and secure with toothpick. Brown in 400°F oven 20 to 30 minutes or until bacon is crisp. Remove from grease and place in another pan. Bring remaining ingredients to boil. Dip chestnuts and return to hot oven until bubbly.

Note: La Choy and Chun King cans have 20 to 25 chestnuts on an average, while Sun Luck has anywhere from 40 to 80 smaller chestnuts.