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June 18, 2018  |  Login
Glazed Chestnuts
By Jeff Cox

These little sweetmeats are just right for the holidays.


Makes 30 chestnuts


2 cups sugar

Pinch of salt

1 pound shelled fresh chestnuts (see Preparation)


1.    In a 2-quart saucepan, combine 2 cups water with the sugar and salt. Bring to a boil over medium-high heat, then reduce heat to low and cook for 25 minutes, allowing the syrup to thicken.

2.    Meanwhile, place the chestnuts in a separate 2-quart saucepan, cover with water and bring to a boil over high heat. Reduce heat to low and cook for 10 minutes, then drain the chestnuts and run under cold water to stop the cooking. Add the drained chestnuts to the sugar syrup, cover, and simmer over low heat for 20 minutes. Remove from heat, let cool to room temperature, then place in the fridge overnight.

3.    The next day, bring the chestnuts and syrup to a simmer over low heat and cook for 15 minutes. Cool again to room temperature, then cover and refrigerate overnight for a second time. Remove the chestnuts from the syrup and place in a jar, covered. Store in the refrigerator for up to four weeks.

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