- 2 lbs chestnuts, shells removed
- 2 lbs granulated sugar
- 2 1/2 cups water
- 1 vanilla bean
In a large saucepan, cover chestnuts with water. Bring to a boil. Boil 8 minutes. Discard liquid. Drain. Using a kitchen towel, rub off brown inner skins. In a large saucepan, cook sugar, water and vanilla bean over low heat. Stir until sugar dissolves. Simmer 5 minutes. Add chestnuts. Increase heat. Boil 10 minutes. Remove vanilla bean. Pour syrup and nuts into a large bowl. Let stand 12 hours. Return to pan. Boil 1 minute. Return to bowl. Let stand 24 hours. Repeat process 3 times until syrup has been absorbed.
Preheat oven to 150* F. Cover a wire rack with parchment paper. Place chestnuts on wire rack. Bake in preheated oven with oven door open 2 hours or until firm. Remove from oven. Cool.
Store in a container lined with waxed paper. Will keep up to 2 weeks.
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Submitted By: Marlen
Marron Glace (Candied Chestnuts)