Glazed Chestnuts Recipes

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MARRONS GLACé (CANDIED CHESTNUTS)



Marrons Glacé (Candied Chestnuts) image

Marrons Glacé, also known as candied chestnuts, are a classic of French sweets and take time to make but are so worth the effort.

Provided by Rebecca Franklin

Categories     Dessert     Candy

Time P3DT1h50m

Number Of Ingredients 4

2 pounds fresh chestnuts (shelled)
2 1/2 cups water
2 pounds granulated sugar
1 teaspoon vanilla

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



Roasted Chestnuts image

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

1 pound chestnuts
¼ cup butter
salt to taste
1 pinch ground cinnamon

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



20 Best Ways to Use Chestnuts image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Roasted Chestnuts
Chestnut Soup
Chestnut Pasta with Pork and Cabbage
Marrons Glaces (Candied Chestnuts)
Karyoka (Chocolate Covered Chestnuts)
Chocolate Chip Chestnut Cake
Castagnaccio Pugliese (Chestnut Flour Cake)
Boiled Chestnuts
Roasted Pumpkin Chestnut Soup
Chestnut Cookies
Chestnut Brownies
Brussels Sprouts with Chestnuts
Chestnut Cheesecake
Chestnut Rice
Chestnut Risotto with Butternut Squash
Chestnut Log
Chocolate Chestnut Mousse
Chestnut and Mushroom Casserole
Chestnut Chocolate Truffles
Chestnut Smoothie

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a chestnut recipe in 30 minutes or less!

Nutrition Facts :

GLAZED ROASTED CHESTNUTS



Glazed Roasted Chestnuts image

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

1 teaspoon unsalted butter
12 roasted chestnuts, peeled
2 tablespoons walnut liqueur, Nocello Walnut Liqueur or 2 tablespoons almond liqueur
salt

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



CANDIED CHESTNUTS RECIPE image

Categories     Nut     Christmas

Yield 2 pounds

Number Of Ingredients 4

•2 pounds chestnuts, shelled
•2 pounds granulated sugar
•2 1/2 cups water
•1 teaspoon vanilla extract

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



Glazed Chestnuts image

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

1 1/4 lbs chestnuts, peeled or 1 lb chestnuts
1/4 cup tawny port or 2 teaspoons sugar
1/4 cup heavy cream (optional)
salt
fresh ground pepper
3 quarts turkey broth or 3 quarts beef broth

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



Turkey with Glazed Chestnuts, Parsnips and Mushrooms image

Provided by Food Network Kitchen

Time 3h30m

Yield 6 servings

Number Of Ingredients 15

2 sticks unsalted butter; 2 tablespoons kept cold
5 sprigs fresh thyme, plus 2 tablespoons chopped
1 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 10-pound turkey
14 small cipollini onions, peeled
4 sprigs fresh parsley, plus 2 tablespoons chopped
1 cup (about 5 ounces) dried peeled chestnuts
4 cups low-sodium chicken broth
1 lemon, halved
6 small parsnips, peeled and cut into large chunks
3 tablespoons all-purpose flour
9 ounces oyster mushrooms, cut into large pieces
1 tablespoon balsamic vinegar
1/2 bunch chives, finely chopped

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



Maple Glazed Brussels Sprouts with Chestnuts image

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

1 pound brussels sprouts
3/4 cup chestnuts (fresh roasted or canned)
1/3 cup maple syrup
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper

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.

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