Everyone who has ever tried the squirrel nuts love them. They are asked for whenever a pot luck comes up. A family friend from Michigan turned me on to these, now I'm hooked. A package of bacon cut in half is about 22 to 24 pieces depending on brand of bacon. 2 cans of whole water chestnuts is about 32 pieces. You can either cut up more bacon to match the pieces of water chestnuts (recommended) or you can just add the extra water chestnuts to the batch sticking a tooth pick in them. NOTE: No one can eat just one. They are good enough people want more so keep that in mind when taking them to a gathering.
Cut bacon strips in half. (easier done when frozen) Wrap a half a slice of thawed bacon around a water chestnut and insert a tooth pick to keep the bacon wrapped around the water chestnut. Place each piece in a large square glass oven dish. Continue this procedure until all bacon strips are used. Bake in oven at 400 for 45 minutes. While squirrel nuts are cooking prepare the sauce (do this about 30 minutes into the cooking).
Mix the brown sugar, chili sauce and miracle whip together. Mix well and set aside.
After 45 minutes gently drain the grease out of the glass dish. Pour the sauce over the squirrel nuts (making sure to evenly spread onto each squirrel nut) then put the squirrel nuts back into the oven and cook an additional 20 minutes. Let cool a bit and enjoy!!
I usually make 2 batches of the sauce. This recipe has been a big hit at pot lucks.