Advertisement
Candied Chestnuts
Marroni Canditi
- Makes about
1
kg - Difficulty
Easy
Published 2001
Make a small slit in the shell of each chestnut and blanch in boiling water for about 5 minutes. The shells will then detach easily. During the cooking and candying process, it is quite normal that a few of the chestnuts will break into pieces. This doesn’t matter at all, because the pieces will taste just as good as the whole nuts.
Ingredients
800 g 1¾ lb 1 tsp
Method
After peeling off the dark brown skin from the chestnuts, leave the second paler brown skin intact. Put the chestnuts into a large casserole and cover with water. Bring to the boil, then add the salt and bay leaves. Cook very gently for 30 minutes. Replace the water, which will now be brown, with more boiling water and boil for a further 30 minutes, keeping the bay leaves in. Cool the chestnuts