Candied Chestnuts

Candied Chestnuts

By Jean Alberti

Candied chestnuts, or marrons glacés, are extremely popular in France. So popular, in fact, that if you don’t know how to make your own, you may not get to eat any! When the best sweet shops in Paris make a batch of candied chestnuts, they sell out almost immediately. Perfect for a holiday treat, enjoy them with family and friends along with a glass of hot apple cider or eggnog.


1 kg chestnuts, shelled with skins removed

1 kg granulated sugar

3 cups water

1 vanilla bean pod


Heat three cups of water in a pan. After the water boils, add one kilogram of granulated sugar. Stir constantly until the sugar has dissolved.


Add the chestnuts to the sugar syrup. Stir frequently. Cut open the vanilla pod and scrape the seeds into the syrup. Mix the vanilla seeds with the chestnuts and cook for 20 minutes.


Reduce the heat and pour the candied chestnuts into a container. Cover loosely and allow the chestnuts to soak in the syrup for 15 hours.


After soaking, add the chestnuts and syrup to a new pan and repeat the cooking process for another 10 minutes. Stir frequently.


Remove the chestnuts from the heat, place them into a fresh container and allow them to soak for another 15 hours. Repeat this process until all the syrup has been absorbed by the chestnuts.


Finish by roasting the chestnuts in an oven for one hour at 250° F.


Bon Appétit and Happy Holidays!