Candied Chestnuts

Candied Chestnuts - drying
Candied Chestnuts - drying
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This post came about when a bread recipe called for Candied Chestnuts. In the United States of America, Candied Chestnuts are quite pricey. Perhaps around the holidays they are more affordable but, off season, they run over Twenty-five dollars US ($25.00) for a 500 gram jar of the finished product. With that in mind, this author set out to learn how to produce Candied Chestnuts.

From researching online, it appears Candied Chestnuts originated in Turkey. When sugar was introduced into Europe from the Middle East after the Crusades, recipes for the confection started popping up in Northern Italy and in Southern France. Under the French name, Marrons Glaces, they are mentioned in the court of Louis XIV at the palace of Versailles. If you care to know more, here is a link to a deeper dive.

The process to produce Marrons Glaces requires an investment in time. Set aside the proper amount of time if these are needed for another recipe. It takes 4 days to produce this candied confection. Start with raw chestnuts by purchasing a jar of chestnuts that are already shelled, peeled, and cooked. This saves time performing these steps and dealing with sharp implements, and possible cuts to yourself, to shell the nuts to get to the meat.

Jar of raw chestnuts for Candied Chestnuts.
Candied Chestnuts – Jar of Whole Chestnuts

Bits & Pieces concerning Candied Chestnuts:

  • Make sure to bring to a full boil each time.
  • At the end, save the leftover liquid. It is delicious in tea or as a topping for pancakes.
  • The finished product can be saved in the refrigerator if using within a day or two.
  • Make sure to let the Candied Chestnuts stand in the liquid for 24 hours. Each time, they will absorb more liquid.
  • Place them in cellophane or candy paper cups if giving as gifts around Christmastime.

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