Sugar roasted chestnuts
By VicentaLakin
Remember, when I grew a chestnut tree at my sister's house, which was not far from home, every spring, when the chestnut flower was blooming, it was the worst time that I felt that the flower smelled so bad, that a whole village could smell it, and when after a spring, when the chestnuts matured, or when we were the ones who used to scold the fragrances the most, the cat picked it under the tree and blew up the twigs. Now that my aunt's chestnut tree is gone, and the love of celibacy hasn't changed, and once in a while looking at this luminous little thing, it's not so hard to remember the cedars of my happy childhood when I scolded them。
Recipe Recommendations
- chestnut 500 grams
- invert syrup appropriate amount
- oil appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Sugar roasted chestnuts

1
Wash the chestnuts out of the dust and dry the water。
2
The side where the chestnuts are drumming must be cut from the head to the end. It cannot be cut too deep. It can only be cut off from the shell and the skin。
3
The chestnuts were poured into the oil-filled basin, mixed into the skin, covered with oil, and placed on a board of tin paper。
4
The oven is 180 degrees preheated, placed in an oven, with a 15-minute barter in the middle and below。
5
Take the chestnuts out and pour them into the syrup。
6
Once again in the oven, 180 degrees in the oven and 10 minutes in the middle floor。Sugar roasted chestnuts Make Tips
1. I use invert syrup because I just have some left at home. Usually, I only need to add ordinary sugar water to make it.
2. Chestnuts must be cut before roasting, otherwise they will not taste, and more importantly, they will burst in the oven, which will be dangerous.
2. Chestnuts must be cut before roasting, otherwise they will not taste, and more importantly, they will burst in the oven, which will be dangerous.