Homemade Bursa Chestnut Candies
Quick answer
You can prepare them by boiling and peeling the chestnuts, then simmering them slowly in sugar syrup. A touch of vanilla or lemon juice balances the sweetness.
- Total time
- 105 dk
- Servings
- 6
- Calories (est.)
- ~280 kcal
- Difficulty
- zor
bursa chestnut candy · candied chestnuts · dessert recipes
105 dk · 6 servings · 280 kcal
Ingredients
- 1 kg large chestnuts
- 750 g granulated sugar
- 2 cups water
- 1 tsp lemon juice
- 1 tsp vanilla extract
Method
- Score the flat sides of the chestnuts with a knife, boil in boiling water for 10 minutes, and peel while hot.
- Place the peeled chestnuts in a pot, add water just to cover, and boil for 20 minutes until tender.
- In a separate pot, boil granulated sugar and water to prepare a thick syrup.
- Transfer the boiled chestnuts into the syrup and cook on low heat for about 30-40 minutes until they absorb the syrup.
- Add lemon juice and vanilla just before turning off the heat.
- Let the chestnuts rest in the syrup overnight before transferring to a serving plate.
To prevent chestnuts from falling apart, carefully clean their inner skins after peeling.
FAQ
Why do chestnuts not absorb the syrup?
If the syrup is too watery, the chestnuts won't absorb it, so the syrup must thicken properly.
How to store candied chestnuts?
You can store them in their own syrup in an airtight glass jar in the refrigerator for weeks.
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