Marrons Glacé - crystallized chestnut decadence

Chestnuts are one of those things that I always associate with street vendors selling their aromatic wares. Holding a newspaper cone of them...just the memory of them while I type brings back the scent of them, roasted over a small open fire. And the warmth they give the fingers as you peel them.

I love them.

Another favourite way to consume them - a decadent one - is candied. Glazed chestnuts* are one thing, but Marrons Glacé (crystallized chestnuts) is quite another. The former is done rather quickly and the later takes a few days of tender loving care. And a good recipe.

I adore them.

So does a visitor to my site, who having located this classic recipe through a search engine was kind enough to report back on his success and has allowed me to use a photo of his Marrons Glacé. A big thanks and a round of applause goes to you, Robert!

For many years my family has enjoyed Marrons Glacé - but only at Christmas and only in small quantities because they were so darned expensive. This recipe produces a wonderful result and we can now indulge to our hearts content, smug in the knowledge that they are home produced and at little cost."
Robert Ornbo

Home produced, with that magic ingredient love and time. Bravo Robert!


(Robert, if you read this please contact me. I have something for you!)

note: Although glazed chestnuts is the term often used to describe candied or crystallized chestnuts, the procedure is much different. Glazed chestnuts are often used for savoury dishes as an accompaniment, much like glazed carrots...a process that is not as involved as crystallized chestnuts and results in a different product.