These take a bit of time to make, but you can make a large batch and use for multiple recipes (they will keep for a few weeks in the refrigerator). This recipe is a version of a French technique called Marron Glace -- I've reduced the sugar amount but find that it retains the nice flavor and texture.
Ingredients
- 2 lbs chestnuts, shells removed
- 1/2 cup sugar
- 2 cups water
- 1 vanilla bean, split and scraped
Preparation
- Mix water, sugar, vanilla bean and chestnuts in medium saucepan. Bring to boil, reduce heat to low and allow to simmer until liquid has almost evaporated, stirring occasionally, about 30-40 minutes.
- Transfer to parchment-lined cookie sheet and back at 200 degrees for 1 1/2 to 2 hours with door ajar, until chestnuts are dried but still slightly soft.
- Remove from oven and cool. Store in sealed container on wax paper-lined layers in refrigerator for up to two weeks.
Related Recipes:
- Arugula Salad with Candied Chestnuts, Stilton Blue, Dried Tart Cherries and a Fig Balsamic Dressing
- Candied Chestnut & Brie Crostinis
Related Posts: Chestnuts Roasting...
Comments