Caramelized Chestnuts

1. 1

   Preheat oven to 325 degrees F.

2. 2

   If using vacuum-packed chestnuts arrange them in a shallow baking pan in one layer and bake in upper third of oven 6 to 8 minutes, or until hot and outsides are dry.

3. 3

   If roasting chestnuts roast as per method below.

4. 4

   In a large bowl, sift together the confectioners' sugar and salt.

5. 5

   Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan.

6. 6

   In a 3-quart saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350 degrees F. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp.

7. 7

   With a slotted spoon transfer chestnuts as fried to rack.

8. 8

   Return oil to 350 degrees F between batches and carefully skim caramelized sugar from surface of oil as necessary.

9. 9

   Chestnuts are best served immediately but may be made 1 hour ahead and kept, uncovered, at room temperature.

No additional tips available.