Turkish cuisine · Desserts & Sweets

Candied Chestnuts

Candied chestnuts from Bursa that steep for days in vanilla syrup and are finally given a glossy glaze.

Ingredients · for 8 servings

• 1 kg chestnuts
• 800 g sugar
• 700 ml water
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 2 tbsp powdered sugar

Instructions

1. Score the chestnuts crosswise, blanch for 8 min. in boiling water and, while still hot, fully remove the shell and the brown inner skin – candying only works with perfectly cleaned kernels.
2. Cook the peeled chestnuts in plenty of water over gentle heat for 20–25 min. until a toothpick slides in without resistance, then drain carefully.
3. Boil the sugar, water, vanilla and lemon juice for 5 min. into a clear syrup, add the chestnuts and let steep over the lowest heat for 10 min.
4. Remove the pot from the heat and let the chestnuts rest in the syrup, covered, for 24 hrs.; repeat this process on three consecutive days, each time heating only briefly so the kernels stay whole.
5. On the last day, lift out the chestnuts, reduce the syrup for 8–10 min. to honey consistency and bring the kernels to a boil once in it until they turn glossy.
6. Let dry on a rack for 2–3 hrs., dust lightly with powdered sugar and serve individually in paper cups.