Notes on Candied Chestnuts

When autumn comes, everyone in my house waits for me to make something with chestnuts. So, I make this first.The final result changes depending on how the chestnuts were peeled. If you let the chestnuts simmer and break up, they will make a nice kuri kinton dessert or chestnut paste. Recipe by Maple Leef

I've been making these for a decade. I used to rely on a recipe from a book or magazine, but adjusted it for myself to make them tastier, and have finally settled on this recipe.Handle the chestnuts carefully. If you scratch through the inner skins, they will break apart when boiling. Do your best not to peel the inner skins.Since the amount of sugar is moderate, store in the refrigerator. They should keep for about a week. They can also be stored in the freezer.For a delightful accent, try adding brandy to the candied chestnuts. Recipe by Puru berry

I wanted to use up the syrup from my candied chestnuts.Be careful not to over mix the batter before adding the flour.A crack along the top of the cake is a sign of a successful bake!While it's ready to serve as soon as it cools to the touch, letting it rest for a day will make it even moister. Recipe by Minatsusan

Although chestnuts simmered in their inner skins are already delicious just as is, I wanted to use it for a sweet, so I used it for a pound cake. It turned out to be a surprisingly moist and delicious pound cake so I made it a recipe.When you add the eggs, it becomes separated easily, each time you add it, mix well. Using hand mixer would be convenient.After baking for about 15 to 20 minutes, use a skewer or a knife to make a cut in the middle of the dough then it will have a nice cut. Recipe by YUZUMAMAN

I made a cake for adults using candied chestnuts and brandy. If you don't like alcohol or have small children, the cake can be made without it.※ I made a cut in the top of the cake halfway through baking, but you don't have to do this.※ If you don't have brandy, or you just don't like it, the cake is fine without it!※ I found candied chestnuts I used in this recipe at a 100 yen shop! Just FYI!※ If you wrap the cake in plastic wrap and leave it to rest for half to a whole day before eating it, it will be even more delicious! For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Rika&chako

I found some broken marron glacé on sale, so I decided to make financiers with them. I tried combining hazelnut powder and maple syrup in the batter, which was a perfect combination. These financiers have a very fall flavor.The butter should be browned well to go with the hazelnut powder.Pass the butter through a fine-meshed tea strainer. In addition, slowly pour the butter into the bowl with the other batter ingredients, so that the small burned bits in the bottom of the container don't get transferred.The financiers are delicious when freshly baked, or the next day, or the day after that. Recipe by Go-pa-ra

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^The steps are pretty time consuming, so for those of you who are short on time, you can break up the process. By the way, I performed Step 1 one day, and then Step 2 and on a different day. Recipe by Mekete-

My whole family loves simmered chestnuts in syrup, and I wanted to eat a bunch of them to my heart's content - so I made my own. I referred to an old fashioned, slow-cooking method, and cut a few corners while still ensuring that they came out nicely. If you take your time to make these, they say you should end up with lovely glossy-looking chestnuts!One of the keys to a nice finish is to thoroughly get rid of bitterness. I tried shortening the soaking step once, and the chestnuts came out looking rather dark.When cooling the boiled chestnuts, if you don't soak them in water until they have completely cooled, their surfaces will become dry and flaky. Chestnuts can fall apart easily, so handle them gently. Recipe by black wolf

This year, I had opportunities to make chestnuts cooked in their inner skins in syrup several times. It takes a lot of time and effort, so if the results are not what you want them to be it's very disappointing. I thought I'd put all the key points I've noticed in one place.The water to vacuum pack the jars in Step 13 should come more than halfway up the sides of the jars, but lower than the shoulders.I tried some of the chestnuts in their inner skins I made last fall and stored in the freezer this September, and although they were a bit soft, the flavor was just as good.If you like, add a little soy sauce or salt in Step 10 (in the 3rd round). Recipe by Hakuundou

I wanted to store my favorite chestnuts in a way that turns them sweet and delicious.Change the newspaper frequently while storing the chestnuts. It will become very wet by absorbing the moisture from the chestnuts. Chestnuts don't do well in a humid environment, which leads to molding. Recipe by Mame to olive

These are a very quick and easy make. I like them on salad with fruit, but they also make a great snack or even in ice cream or brownies.

I always struggled with peeling fresh chestnuts. I was looking for a way to peel them easily without using special gadgets, but I couldn't find them on this site. I saw on another site that "if you boil and defrost them they are easy to peel" so I uploaded the method to COOKPAD.By boiling the chestnuts once, the shell becomes soft and easy to peel. If you get a whole lot of chestnuts, parboil and freeze them, and defrost as many as you need. This way, there is no waste. Recipe by chiyuki

The biggest concern when making chestnuts in syrup is preventing from falling apart while cooking, but if the cooking time is too short, they'll be hard. I finally found the right cooking time that works for me after making them several times, so I uploaded the recipe so I could remember it.By adding vinegar, the chestnuts are less likely to fall apart. it doesn't affect the flavor. If you cook the chestnuts over high heat or cook them for too long, they will fall apart. Even if they are on the firm side when you are done simmering, by leaving them to cool down in the syrup, they'll become floury and tender all the way through, and the flavor of the syrup will permeate too. Please be sure not to overcook. Recipe by Puru berry

My method for making this has changed a lot as I've made it over and over. This is my current method. You can simplify the steps, but if you take your time and make them carefully, they'll be a lot more delicious. Since you are taking so much time to peel the chestnuts, you might as well finish them off to be as delicious as possible. I used 2.5 kg of peeled chestnuts this time.Make sure to never let the chestnuts come to a rolling boil throughout the whole process. Add the sugar in several batches. If you add it all at once, the chestnuts may become tough and hard. (It's the same as when you cook adzuki beans.) The amount of sugar specified in this recipe makes chestnuts that are not so sweet. Please adjust the amount to your taste. Recipe by Yukiline.

I love chestnuts. When they're in season starting September, I buy them.Just boil them well! Recipe by Panko625

I used boiled chestnuts to make this paste, which you can use in a variety of desserts.Pass the paste through a sieve or use a food processor to make smooth.-Even so, there might still be some skin or fibers left. Recipe by cocoko

This is a variation on other recipes I've seen.Try adding 1/2 teaspoon of cinnamon and 5 cloves. Recipe by Panda-keichan

The fresh chestnut season seems to be coming to an end. I made a simple version of chestnuts simmered in their inner skins.To peel the chestnuts, check out the butter knife method. Whether you are storing the chestnuts for a short or long period, store in the syrup. Recipe by Hakuundou

When September rolls around, I get busy cooking with chestnuts.I wanted to share my method of peeling them.Cut right through with the knife and what you have left will look clean.If you're afraid of being wasteful or worried that you'll cut off too much flesh, you'll end up with rough and dirtied chestnuts, so don't hold back. Recipe by Maple Leef

I came across some bad chestnuts that tasted a bit too hard when simmered... I wanted to eat something nice so I turned them into a paste instead.Adjust the amount of syrup you use based on how much paste you want to make and the state of the simmered chestnuts. Recipe by Puru berry

I received a lot of chestnuts so I came up with ways to use them up. This chestnut cream is simmered in milk, so it has a gentle flavour.If you simmer it well, it will have a firm finish. Depending on how you intend to use it, soften it with milk or heavy cream. Recipe by kazz72

My grandmother makes this every year during chestnut season. This year, I learned the recipe from her and made some myself. It takes time, but the chestnuts are so delicious!You just need about 5 rice grains worth of baking soda per batch. If the chestnuts are big, use twice the amount of baking soda. When taking the outer skins off the chestnuts (step2) and when taking the fibers off the inner skins (step 6), take care not to pierce the inner skins. When simmering the chestnuts, always do so over very low heat so that they don't bounce around in the pot and bump against each other. Don't cover the pot with a lid while cooking. When sterilizing the jars for long term storage, take care not to burn yourself! Recipe by Muuko

I received chestnuts, so I made this for the first time!The texture will be better if you remove the thick fibers really well!You can use brandy instead of rum! Recipe by CHICCHI14

＊To prevent the chestnuts from falling apart, don't stir them around when they are simmering, and be sure the heat is low enough so that they're not dancing around in the pot.＊Once you add the sugar, try not to fiddle with the chestnuts too much, or the sugar may crystallize or become cloudy. Just tilt the pot around to stir it.＊To wash the boiled chestnuts, just rub them gently with your fingers to remove the surface fibers. Even if you can't remove them at first, they will come off the 2nd or 3rd time, so don't force it.＊The later chestnuts that are available in late September to October have less bitterness and tannin. Recipe by La Land

This is the recipe I use every year to make simmered chestnuts.Be sure to work carefully through each step. But as long as you're not making them as a gift, it won't hurt if they aren't flawless.Adjust the sweetness to taste. The flavor may differ depending on your choice of sweetener. For 1 kg of chestnut's worth. Recipe by Maple Leef

I learned this from my mother.If you are strapped for time, soak the chestnuts in lukewarm water. Refresh the water before boiling. Small chestnuts should take about 40 minutes and large chestnuts 50 minutes. Stir occasionally. Recipe by Yuuyuu0221

Every year when fall comes around, my mother makes these chestnuts simmered in their inner skins using fresh, big chestnuts. This year I've moved away from home, so I can't eat them... but when I saw big chestnuts, I couldn't resist the urge to eat them! So I decided to make my own!One bite, and I feel so indulgent and happy.Choose fresh, large chestnuts, which will be nice and substantial to eat.When removing the outer shells, the key is to not to damage the inner skins. But even if you do damage the inner skins and the chestnuts fall apart, they are very flavorful, so don't worry about it. For 1 kg of chestnuts worth. Recipe by Harupon

I love the sight of chestnuts in their shells and wanted to reproduce them.You could use raw or honey soaked chestnuts.At Step 6, cover with a generous amount of somen noodles.At Step 9, when breaking the "outer layer," it's enough when you're able to remove the chestnut inside. Recipe by pe:wa

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

I make chestnut rice every year. It's easy but gets rave reviews, so I wrote down the recipe.The key is the addition of the 'hidden flavor', shiro-dashi! It's light in color but flavors the rice subtly, and enhances the sweetness of the chestnuts rather than competing with it.Peeling the chestnuts depends on their state. Old chestnuts are, unsurprisingly, hard to peel. But if you treat them as described here, they are much easier to peel. For 4 to 5 servings. Recipe by yukarin55