Sweet Glazed Chestnuts (Castagne con Nona)
Sweet Glazed Chestnuts (Castagne con Nona)
Ingredients
- 2 pounds chestnuts
- 8 cups water, or enough to cover chestnuts
- 1 orange peel, from 1 orange
- 1 cinnamon stick
- 1/2 teaspoon olive oil
- 1 cup granulated sugar
- 1/4 cup orange juice, from 1 orange
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Using a sharp knife, make a criss-cross incision on the flat side of each chestnut. This prevents them from exploding during cooking and helps with peeling.
⏱️ 10 min•🌡️ 400
- 2
Place the scored chestnuts in a large pot. Add enough water to completely cover them, along with the orange peel, cinnamon stick, and olive oil. Bring the water to a rolling boil and cook the chestnuts for 10 minutes.
⏱️ 15 min
- 3
Carefully remove the chestnuts from the boiling water using a slotted spoon and transfer them to a baking sheet. Immediately cover the chestnuts loosely with aluminum foil.
⏱️ 5 min
- 4
Place the foil-covered baking sheet into the preheated oven. Roast for 10-15 minutes, or until the chestnuts are thoroughly cooked and have a nice brown color, being careful not to burn them.
⏱️ 15 min•🌡️ 400
- 5
While the chestnuts are roasting, prepare the syrup. Reserve the liquid from the first boil (which now contains the flavors of orange and cinnamon). Return the reserved liquid to the pot. Add the granulated sugar and orange juice to this liquid. Stir the mixture over medium heat until the syrup begins to bubble and is thick enough to coat the back of a spoon.
⏱️ 10 min
- 6
Once the chestnuts are roasted, remove them from the oven. Carefully peel back the foil and add the hot chestnuts directly into the prepared syrup in the pot. Stir gently to ensure all chestnuts are coated in the sweet glaze.
⏱️ 5 min
- 7
Sprinkle the salt over the glazed chestnuts. Transfer the warm, glazed chestnuts into a clean kitchen towel (a 'canavaccio'). Twist the towel closed to create a pouch. Let the chestnuts steam inside the towel for 10-15 minutes. This step helps to further tenderize them and loosen any remaining tough skin, making them easier to peel.
⏱️ 5 min
- 8
Once cooled slightly and easy to handle, peel the chestnuts and enjoy the tender, sweet, and flavorful treat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Glazed Chestnuts (Castagne con Nona)
Ingredients
- 2 pounds chestnuts
- 8 cups water, or enough to cover chestnuts
- 1 orange peel, from 1 orange
- 1 cinnamon stick
- 1/2 teaspoon olive oil
- 1 cup granulated sugar
- 1/4 cup orange juice, from 1 orange
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 400°F. Using a sharp knife, make a criss-cross incision on the flat side of each chestnut. This prevents them from exploding during cooking and helps with peeling.
⏱️ 10 min•🌡️ 400 - 2
Place the scored chestnuts in a large pot. Add enough water to completely cover them, along with the orange peel, cinnamon stick, and olive oil. Bring the water to a rolling boil and cook the chestnuts for 10 minutes.
⏱️ 15 min - 3
Carefully remove the chestnuts from the boiling water using a slotted spoon and transfer them to a baking sheet. Immediately cover the chestnuts loosely with aluminum foil.
⏱️ 5 min - 4
Place the foil-covered baking sheet into the preheated oven. Roast for 10-15 minutes, or until the chestnuts are thoroughly cooked and have a nice brown color, being careful not to burn them.
⏱️ 15 min•🌡️ 400 - 5
While the chestnuts are roasting, prepare the syrup. Reserve the liquid from the first boil (which now contains the flavors of orange and cinnamon). Return the reserved liquid to the pot. Add the granulated sugar and orange juice to this liquid. Stir the mixture over medium heat until the syrup begins to bubble and is thick enough to coat the back of a spoon.
⏱️ 10 min - 6
Once the chestnuts are roasted, remove them from the oven. Carefully peel back the foil and add the hot chestnuts directly into the prepared syrup in the pot. Stir gently to ensure all chestnuts are coated in the sweet glaze.
⏱️ 5 min - 7
Sprinkle the salt over the glazed chestnuts. Transfer the warm, glazed chestnuts into a clean kitchen towel (a 'canavaccio'). Twist the towel closed to create a pouch. Let the chestnuts steam inside the towel for 10-15 minutes. This step helps to further tenderize them and loosen any remaining tough skin, making them easier to peel.
⏱️ 5 min - 8
Once cooled slightly and easy to handle, peel the chestnuts and enjoy the tender, sweet, and flavorful treat.
⏱️ 5 min