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1
Get the biggest chestnuts possible, because they're easier to peel.
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2
Wash the chestnuts carefully, and throw out any that have been nibbled on by insects.
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3
Cover the chestnuts with boiling water, and leave to soak for several hours (I soaked them for 2 hours this time), or until they have cooled down enough to touch.
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4
I prefer not to boil them.
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5
Remove the outer shell.
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6
Cut into the shell starting from around the border between the rough part on the bottom and the smooth part upwards, then peel off.
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7
If the bottom of the chestnut is flat, start the cut where it begins to curve.
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8
You don't have to remove the whole bottom part of the skin at this point.
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9
It took me about 30 minutes to peel 1 kg of chestnuts.
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10
Soak the peeled chestnuts in water.
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11
Put the chestnuts in a pot with water to cover.
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12
Add baking soda and turn the heat on.
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13
When the water comes to a boil, turn down the heat and simmer for 30 minutes.
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14
The chestnuts shouldn't be bouncing around and bumping into each other in the pot.
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15
The cooking liquid will turn pitch black.
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16
Put the pot in the sink, and leave the water running from the tap in a slow stream near the edge of the pot for 30 minutes.
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17
Don't let the chestnuts roll around in the pot!
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18
A key point!
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19
Using your fingers and a toothpick, remove dirt on the surface of the chestnut, and take off any thick fibers as well as the bottom part that was left earlier.
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20
When the chestnuts are nice and smooth, put them back in a pot full of water.
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21
Even if the skin has ripped a bit, if you handle the chestnuts gently, they'll be fine!
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22
Simmer for another 30 minutes, and then cool in running water again like step 7.
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23
Repeat until the cooking liquid is red, 1 to 2 times.
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24
Put the sugar and chestnuts in a pot with water to cover, and simmer for about 30 minutes.
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25
Leave the chestnuts to cool in the liquid.
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26
The chestnuts can be stored in sterilized jars for a while, or in a plastic container in the refrigerator for a few days.
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27
Any broken ones can be made into a paste and frozen.
