MARRONS GLACé (CANDIED CHESTNUTS)
Steps:
- Gather the ingredients.
- Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.
- Drain the chestnuts and discard the cooking liquid.
- Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be hot, but right after they've been boiled is when removing the skin is the easiest.
- In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.
- Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.
- Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.
- Continue cooking the chestnuts, stirring frequently, for 10 more minutes.
- Pour the candied chestnuts along with the syrup into a large container and loosely cover it.
- Allow the chestnuts to soak in the syrup for 12 to 18 hours.
- Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.
- Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.
- Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.
- Once there's no more liquid, it's time to bake the chestnuts in a preheated oven at 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.
- Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.
- Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.
Nutrition Facts : Calories 319 kcal, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 56 g, Fat 1 g, ServingSize 2 pounds (18 servings), UnsaturatedFat 0 g
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
20 BEST WAYS TO USE CHESTNUTS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chestnut recipe in 30 minutes or less!
Nutrition Facts :
GLAZED ROASTED CHESTNUTS
Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert.
Provided by Rita1652
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a hot small pot melt butter, add chestnuts toss to coat.
- Carefully add liqueur and toss to coat and reduce to glazed over chestnuts.
- Remove and plate sprinkle with salt.
- Enjoy them hot!
Nutrition Facts : Calories 8.5, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 0.1
CANDIED CHESTNUTS RECIPE
Steps:
- Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes. Drain the chestnuts and discard the cooking liquid. Using a clean towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. In a separate pan, bring the 2 1/2 cups water, granulated sugar, and the vanilla to a boil, stirring constantly. Continue cooking the sugar mixture, stirring occasionally, for 5 minutes. Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil. Continue cooking the chestnuts, stirring frequently, for 10 minutes. Pour the candied chestnuts, along with the vanilla sugar syrup into a large container, and loosely cover it. Allow the chestnuts to soak in the syrup for 12 to 18 hours. Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes, and then soaking the mixture, loosely covered, for 18 to 24 hours. Repeat the entire process a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts. Preheat an oven to 250F and arrange the candied chestnuts on a parchment-lined baking sheet. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour, until they have firmed up and the surfaces of the nuts are dry.
GLAZED CHESTNUTS
Make and share this Glazed Chestnuts recipe from Food.com.
Provided by drhousespcatcher
Categories Fruit
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Broth:.
- Bring to simmer in 4 quart pot. CAREFULLY slide pot to one side of burner so it simmers on one side only. This makes it easier to skim.
- Every hour use a ladle and skim the pot. Rinse ladle between uses and put in bowl of water to hold. When reduction reaches 1/4th original amount ladle into saucepan and reduce to 1 1/2 cups. Strain with fine meshed sieve. Cool and refrigerate.
- Chestnuts:.
- Fresh: arrange in single layer in a wide skillet. Pour over broth and port. Liquid should be half way up pan. Cover and bring to simmer over med heat then reduce heat to med low and simmer gently for 30 minutes. Remove lid and simmer until liquid becomes a thick glaze about 10 to 15 mins more. Move pan quickly back and forth to coat chestnuts. Add cream at this point. Simmer two minutes more. Again move pan to coat. Season. Keep warm in oven for up to 30 minutes.
- For bottled:
- Cook same way but skip 30 minute cooking while covered.
Nutrition Facts : Calories 277.8, Fat 3.9, SaturatedFat 1, Sodium 1529.2, Carbohydrate 44.9, Sugar 2.2, Protein 11.3
TURKEY WITH GLAZED CHESTNUTS, PARSNIPS AND MUSHROOMS
Provided by Food Network Kitchen
Time 3h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare the turkey a day before roasting: Pulse 10 tablespoons butter, 2 tablespoons chopped thyme, the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until combined. Remove the neck and giblets from the turkey; discard the liver and reserve the neck and the rest of the giblets. Dry the turkey inside and out with paper towels. Loosen the skin over the breast, slide spoonfuls of the spiced butter underneath and smooth to cover the meat evenly. Rub the skin with the remaining spiced butter. Season the cavity with salt and pepper and stuff with 2 cipollinis, 3 thyme sprigs and the parsley sprigs. Refrigerate, uncovered, overnight.
- Simmer the neck, chestnuts, broth and 4 cups water in a medium saucepan over low heat, partially covered, until the chestnuts are plump, 50 minutes to 1 hour. Strain, discarding the neck, and reserve the chestnuts and broth in separate bowls. (This can be done a day ahead.)
- Bring the turkey to room temperature 30 minutes before roasting. Place a rack in the lowest position of the oven and remove the other racks; preheat to 400 degrees. Season the turkey all over with salt and pepper and stuff the lemon halves into the cavity. Tie the legs together with twine. Line a roasting rack with a double layer of foil and place in a roasting pan. Place the turkey, breast-side down, on the foil and roast 45 minutes. Remove the pan from the oven and turn the turkey breast-side up, discarding the foil. Roast until golden brown and a thermometer inserted into the thigh registers 160 degrees, 30 to 35 more minutes.
- Meanwhile, prepare the vegetables: Melt 2 tablespoons butter in a large skillet over medium heat, then add the remaining 12 cipollinis and 2 thyme sprigs and cook until golden, about 5 minutes. Add the parsnips and cook until light brown, about 3 minutes. Add 3 cups of the reserved chestnut broth and cook until the vegetables are tender, about 12 minutes. Increase the heat to medium-high and cook until glazed, about 10 more minutes. Keep warm.
- Transfer the turkey to a cutting board and place the roasting pan with drippings over medium-high heat. Whisk in the flour until browned, then whisk in 2 1/2 cups of the chestnut broth. Simmer until the gravy coats a spoon, about 5 minutes.
- Melt 2 tablespoons butter in another skillet, add the mushrooms and cook until browned, about 5 minutes. Add the reserved chestnuts and cook until toasted, about 5 minutes. Season with salt and pepper, then add to the glazed vegetables. Whisk in the 2 tablespoons cold butter, then stir in the vinegar, chives and chopped parsley. Serve the turkey with the vegetables and gravy.
MAPLE GLAZED BRUSSELS SPROUTS WITH CHESTNUTS
Categories Side Sauté Thanksgiving Fall Chestnut Brussels Sprout Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375°F.
- 2. Bring 2 quarts of water and 1 teaspoon of salt to a boil.
- 3. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them.
- 4. Trim the outside leaves from the Brussels sprouts and cut 1/4-inch deep cross in the bottoms of each.
- 5. Drop them in the boiling salted water and cook until they are fork tender.
- 6. Drain the sprouts and drop into ice water to shock and cool.
- 7. Cut each Brussels sprout in half.
- 8. Add the maple syrup to a 10 inch sauté pan and warm. Add the Brussels sprouts and bring to a boil. Quickly add the chestnuts and stir in the whole butter. The syrup and butter will thicken and glaze the sprouts.
- 9. Season with salt and pepper and serve.
More about "glazed chestnuts recipes"
MARRON GLACé - CANDIED CHESTNUT TREATS - ITALIAN RECIPE …
From italianrecipebook.com
5/5 (1)Category DessertCuisine French, ItalianEstimated Reading Time 9 mins
- How to Score Chestnuts With A Chestnut KnifeStick the tip of the knife blade at the bottom of the chestnut on the side. Slit the chestnuts all the way up through the pointed top of the chestnut down again to the bottom, making kind of a vertical “U” cut. Go deep enough inside the chestnut with the knife blade to cut through inner skin, but not too deep to avoid cutting the chestnut itself.
- In a clean pot add peeled chestnuts, cover with water and bring to a boil. Boil for 12-14 minutes.At 11 minute mark I usually taste one to see if it’s ready. If there’s still a little crunch to it boil for another minute or 2.
GLAZED CHESTNUTS RECIPE | EAT SMARTER USA
From eatsmarter.com
5/5 (1)Total Time 15 minsServings 4
GLAZED CHESTNUTS - HELVETIC KITCHEN
From helvetickitchen.com
Estimated Reading Time 4 mins
CHESTNUT RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
RECIPE GREEK STYLE GLAZED CHESTNUTS - GREEK BOSTON
From greekboston.com
Estimated Reading Time 2 mins
HONEY-CHESTNUT GLAZED ROAST | RECIPE
From kosher.com
Servings 8Category Mains
CANDIED CHESTNUTS (MARRONS GLACéS) - ALIETTE DE BODARD
From aliettedebodard.com
GLAZED CHESTNUTS | THE LOCAL PALATE
From thelocalpalate.com
GLAZED CARROTS WITH CANDIED CHESTNUTS RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 107 per servingServings 8
- Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.
- Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.
CANDIED CHESTNUTS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (58)Total Time 1 hr 20 minsCategory Snack, DessertCalories 675 per serving
GLAZED CHESTNUTS - THE PEPPERMILL
From thepeppermillinc.com
Servings 6Total Time 45 minsCategory Dessert
FIORUCCI | GLAZED PROSCIUTTO-WRAPPED WATER CHESTNUTS
From fioruccifoods.com
Estimated Reading Time 50 secs
HOLIDAY-WORTHY CHESTNUT RECIPES | COOKING LIGHT
From cookinglight.com
Estimated Reading Time 3 mins
MAPLE-GLAZED ROASTED BRUSSELS SPROUTS WITH CHESTNUTS ...
From foodandstyle.com
Reviews 31Servings 4
MAPLE-GLAZED PAN-ROASTED BRUSSELS SPROUTS WITH CHESTNUTS ...
From thedailymeal.com
2.8/5 (5)Total Time 25 minsServings 4Calories 247 per serving
CHOCOLATE-GLAZED CHESTNUT COOKIES
From secretrecipenotebook.com
Cuisine WorldCategory CookiesServings 36Total Time 40 mins
GLAZED CHESTNUTS - RECIPES | FOOBY.CH
From fooby.ch
Servings 4Total Time 15 minsCategory Aperitif FingerfoodCalories 367 per serving
GLAZED CHESTNUTS RECIPES
From tfrecipes.com
BRUSSELS SPROUTS AND CHESTNUTS RECIPE - MUSLIMEENKNOWLEDGE
From muslimeenknowledge.blogspot.com
GLAZED CHESTNUTS RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love