Marrons Glacé

Preparation info
  • Makes

    1½ lb.

    • Difficulty


Appears in
Farmhouse Kitchen

By Audrey Ellis

Published 1971

  • About


  • 1 lb. large chestnuts
  • 1 lb. granulated sugar
  • ¼


Gently slit the skins of the chestnuts with a sharp knife, but be careful not to cut into the nuts. Boil the nuts for 20 minutes, then skin them while still warm. Make a syrup from the sugar and water, stirring to dissolve the sugar and boiling them together. Add the vanilla essence and chestnuts. Boil briskly for 10 minutes, then take the nuts out and drain them on a wire rack. Leave for 24 ho