Savory and sweet, this is one of my favorite ways to prepare chestnuts. Eat them on their own, or use them as a salad topping with cranberries, pomegranate seeds or other colorful, festive fruits.
Makes 30 chestnuts
- 30 chestnuts
- 2 cups sugar
- 1/4 cup packed dark-brown sugar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 t. olive oil
- 1/4 t. salt, plus more for sprinkling
1. Preheat the oven to 450 F. Using a sharp knife, cut an "x" into one side of each of the chestnuts, placing each "x"-side-up on a large baking sheet as you work. Roast in the oven, uncovered, for about 15 minutes. Remove pan from oven and, carefully, pop each chestnut from its shell. (If chestnuts are not removed easily, they have not been roasted long enough.) Place shelled chestnuts in a small bowl as you work. Set aside.
2. Meanwhile, while chestnuts are roasting, make the soy caramel sauce. In a small saucepan over medium-high heat, combine the sugars and soy sauce, mixing well to dissolve. Continue to cook, without stirring, for about 10-12 minutes, or until the liquid is deep amber in color and bubbling on the surface. Add the water, stirring well, and let the mixture simmer for about 10 minutes more, or until syrupy. Remove the pan from heat. Add the olive oil and salt, mixing well to combine.
3. Pour the sauce over the chestnuts, tossing well to coat. Allow sauce to cool for 5-10 minutes, sprinkle chestnuts with salt if desired, and serve.
