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Nuts and Chestnuts
1 pound shelled whole fresh chestnuts
3 ounces rock sugar, crushed
2 Tablespoons maltose or molasses
2 cups corn oil
1. Boil chestnuts until almost tender.
2. Slowly heat sugar, maltose, and two cups boiling water, add chestnuts, and in one minute, reduce to a simmer. And cook until all this liquid is absorbed, or for about twenty minutes. Then drain chestnuts and put them on a slightly oiled plate.
3. Heat oil in a deep pan or wok, reduce the heat slightly and add half the chestnuts, frying them until golden. Drain and put in a serving bowl. Then fry the remaining half, drain, mix both batches together, and serve.