Glazed Chestnuts

When there is an abundance of chestnuts outside and we are almost tired of simply roasted or boiled ones, we can prepare some excellent treats from them. Glazed chestnuts are so delicious that they wont stay in the box for long.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 385 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 kg Nuts, chestnut, fresh

  • 1 pinch Salt, table

  • 2 piece Spices, bay (leaves)

  • 1 kg Sugar, white

  • 1 pod Vanilla, extract, natural

  • 1 piece Spices, cinnamon, ground

Steps

  1. Place the chestnuts in a large pot and add enough water to cover them. Add a pinch of salt and bay leaves. Place the pot on the stove and bring to a boil. Once the water boils, cook the chestnuts at a moderate temperature for another 25 minutes.

  2. Drain the cooked chestnuts and carefully and precisely peel them. We must also remove the thin brown skin that is under the hard shell.

  3. Place a small pot with 3 deciliters of water on the stove and add sugar. Heat the pot on low heat until the sugar is completely dissolved. Split the vanilla pod in half, scrape out the seeds, and add them to the pot with the sugar syrup. Add the pod and a piece of cinnamon stick.

  4. Add the peeled chestnuts to the pot and cook them on the lowest heat in the covered pot for 5 to 6 hours. Stir occasionally.

  5. Remove the cooked chestnuts with a slotted spoon and place them on a rack to cool. Serve cold.

Nutrition Information (Per 100g)

  • Calories: 270.82 kcal
  • Fat: 1.32 g
    • Saturated Fat: 0 g
  • Carbohydrates: 62.82 g
    • Sugars: 32.75 g
  • Protein: 1.32 g
  • Fiber: 5.45 g

Advice

In a tightly closed container, they will last up to 2 weeks. It is best to store them in the refrigerator. When peeling and scoring the chestnuts, we must be careful not to cut through the inner skin. If we cut into the chestnut itself, it will fall apart during glazing.