Candied chestnuts, or marrons glacé, in french, are a seasonal favorite for people around the world. Try them yourself with this delicious recipe.This recipe calls for a pound of chestnuts, a pound of granulated sugar, one and a quarter cups of water, and half a teaspoon of vanilla extract.
Recipe for Marron Glacés
- First you will boil your chestnuts.
- Cut an x into the round side of the shell, boil for 20 to 30 minutes, then drain the nuts. Be sure to shell the nuts while they are still warm from boiling.
- Now place your sugar, vanilla, and water into a pan and bring to a boil while vigorously stirring. Once the mixture is at a slow boil, cook it for five minutes while stirring slowly.
- Once the mixture is cooked, add your chestnuts and stir for ten minutes.
Now that the mixture is boiled, pour the chestnuts into a container and cover for 18 hours.At this point you should put the chestnuts and mixture into a clean pan and boil for two to three minutes every day for the next three to four days. Repeat the process till the syrupy sugar mixture has absorbed into the chestnuts. Now that the chestnuts have absorbed the syrup, it is time to dry them. Preheat the oven to 250 degrees, turn off the heat, and place the chestnuts in the oven to dry for 45 minutes to an hour.
Once the chestnuts are fully prepared, store them in an airtight container to keep them fresh and delicious.