A few days ago I decided to try them in salad and possibly attempt to candy them. Chestnuts must be soaked for at least a few hours before roasting so they stay moist when cooking, 24 hours for good measure. After soaking I washed and wiped off the mold that had grown on the shell, then cut a cross into the flat side to stop them exploding in the oven and make them easier to peel. Roasting only takes about 10 mins. I used my convection toaster oven. Once roasted I shelled and tasted them, apart from a few black areas, which I cut off, they were delicious.
I tried them in salad, but the chestnut flavor didn't come through well. Then I used the recipe below to make the rest into Marrons Glacé, the famous candy that Queen Victoria loved. It’s simple but takes a minimum of two days as they soak up the syrup, so be patient.
|The first resting period, best in a covered dish at room temperature|