By Maurice B.
- 1 tin chestnuts in syrup
- icing sugar
Level of difficulty Average
Cost Budget Friendly
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.
Drain the chestnuts carefully - place them individually on a grid-plate fitted with a tray underneath. Leave them to drain overnight.
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.