Caramelized Chestnuts

1. 1

   Preheat oven to 350F.

2. 2

   Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes.

3. 3

   Cool chestnuts completely on a rack.

4. 4

   Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden.

5. 5

   Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool.

6. 6

   Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool.

7. 7

   Coat remaining chestnuts in same manner.

8. 8

   (If caramel starts to harden, melt over moderately low heat, stirring.)

9. 9

   Once completely cooled, peel chestnuts from foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.