Candied Chestnuts

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

  • 2 lb/1 kg chestnuts
  • 2 lb/1

Method

Remove outer casings from chestnuts and boil the nuts in some water for 8 minutes. Remove the inner skin. Make a syrup with the sugar, water and vanilla pod, and when it is thick, put in the chestnuts and boil gently for 10 minutes. Remove the vanilla pod and pour nuts and syrup into a bowl and leave overnight. Reheat the syrup and chestnuts and boil for 1 minute, then pour back into the bowl a