Chestnuts in syrup recipe

Autumn is synonymous with Halloween, with orange colors and, above all, chestnuts. There are many ways to consume them, but there are not so many ways to keep them beyond their season. That is why from this article we propose this simple conservation method, some delicious chestnuts in syrup, an authentic delicacy. In addition, once prepared in syrup and well stored in boats, you can make them in a bain-marie to keep them for a long time.

Do you have questions about how to make chestnuts in syrup? Well, it’s very easy, the most tedious part of the process is peeling them, but once you enjoy them, you will forget the time spent. We are going to prepare some delicious chestnuts in syrup. They are delicious!

Ingredients to make Chestnuts in syrup:

• 1 kilogram of chestnuts
• 1 liter of water
• 500 grams of brown sugar
• 2 cinnamon sticks

How to make Chestnuts in syrup:

1. To start with the chestnuts in easy syrup recipe, first, peel the chestnuts.
2. We point out that it is what will cost you the most, so be patient and with a sharp knife begin to remove the skin on the outside, leaving the light brown skin on the inside.
3.  Cover with water and cook over medium heat for 10 minutes from the moment it boils.
4. Drain the water and once the 10 minutes of cooking have passed, leave the chestnuts inside the saucepan, exactly where you cooked them, but without the liquid and the lid.
5. Gradually remove the fine skin from the chestnuts. We emphasize that it is a delicate part, because if the skin gets inside the chestnut, it will most likely break.
6. Many others will remain whole, but don’t despair about it, they can be made in syrup as well, even if they don’t look so good aesthetically.
7. If you only want to use the whole ones, do not throw away the broken ones, they will be used to make puree or for other preparations.
8. In a small pot, add 1 liter of water with brown sugar and two cinnamon sticks to the heat. Let cook over medium heat for 10 minutes.
9. Trick: you can also flavor them with orange zest, star anise or with the species that you like best.
10. After 10 minutes of cooking, add the carefully peeled chestnuts and cook for another 5 minutes.
11. Remove the cinnamon sticks and add the chestnuts in syrup to a pot.
12. Cover with the liquid and cover. Keep the chestnuts in the fridge for up to a month, we point out that you can also make them in a bain-marie so that they can be kept for longer.
13. The chestnuts in syrup are ready to eat. They are ideal to eat as is, as a dessert or can also be used to decorate cakes.