CANDIED CHESTNUTS (MARRONS GLACÉS)

To peel the chestnuts, use a sharp knife (such as a steak knife) to make a horizontal cut across the shell of each nut. Place in a bowl, cover with water and then drain out the water (you just want a little water to get inside the shell). Microwave the nuts for 1 minute and peel; it helps if you pinch the shell at each end of the slit. It is best to do this in small batches; when the chestnuts are still warm, the inner membrane comes off easily with the peel.

In a large pot over medium high, combine the water, sugar and vanilla, and bring to a boil, stirring constantly. Once it is boiling, continue to cook for 5 minutes, stirring occasionally. Add the chestnuts, bring back to a boil, and cook 7 to 8 minutes, stirring frequently.

Pour the chestnuts and the syrup in a large container, and cover loosely. Allow the chestnuts to soak in the syrup for 12 to 18 hours.

Add the chestnuts and syrup to a clean pan and repeat the process; this time boiling them for 2 minutes, and then soaking the mixture, loosely covered, for 18 to 24 hours.

Repeat the entire process every 12 to 24 hours for a total of 3 to 4 times, until the sugar syrup has been absorbed by the chestnuts. If the syrup is not all absorbed, drain it before proceeding to the next step.

Preheat an oven to 250 degrees. Line a baking sheet with parchment paper. Arrange the candied chestnuts in a single layer on the prepared baking sheet. Place the baking sheet into the oven, prop the oven door open a notch and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour, until they have firmed up and the surfaces of the nuts are dry.

Store in an airtight container. Yield: About 65 chestnuts Per chestnut: 68 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 0 g protein; 17 g carbohydrate; 14 g sugar; 0 g fiber; 2 mg sodium; 3 mg calcium. Recipe adapted from Rebecca Franklin on about.com and inthenet88 via YouTube.

Candied chestnuts are delicate marvels of creamy, nutty sweetness.