Iced chestnuts

By Maurice B.

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Festive Savoury Palmiers

Capon with chestnuts

Ingredients

1 tin chestnuts in syrup
icing sugar

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

The night before: Mix 500g of seived sugar in 125g of water to make a thick syrupy liquid - thick but liquid enough to stick to the chestnuts. Cover with cling film.

Step 2

Drain the chestnuts carefully - place them individually on a grid-plate fitted with a tray underneath. Leave them to drain overnight.

Step 3

The next day: Mix the syrup again with a wooden spoon - dip each chestnut one by one in the syrup - retrieve them with a fork - place them back on the grid once the chestnuts are fully coated. Place them on a new baking tray and bake in the oven for a few minutes (220 ° C) - the time to harden the icing.