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Chestnut Nougat
Turrón de Castañas
Preparation info
- Makes about
10
servings - Difficulty
Easy
Appears in
By Keith Floyd
Published 1992
The Spanish are keen on sweet, sticky things and here is a delicious one that you can eat with your morning coffee or after dinner.
Ingredients
Method
In a good-sized saucepan, cover the chestnuts with water and bring up to the boil (leave their skins on, but nick them first with a sharp knife). Reduce the heat and simmer gently for about an hour, until the chestnuts are tender. Allow them to cool for a while and, when you can handle them comfortably, peel off their shells and skins, making sure you remove the inner skins as well.
Pre