I got heaps of chestnuts, so I candied them while listening to music.Take care to handle the chestnuts carefully. If they fall apart, combine with sweet potato paste to make kuri kinton (a Japanese desert made of sweetened chestnut and puréed sweet potato).For Sweet Potato Paste: Pass steamed sweet potatoes through a strainer and combine with the syrup from making candied chestnuts. For 30 chestnuts. Recipe by Cookingmam

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'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 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

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

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-

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

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

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