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1
Put the chestnuts in water.
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2
Only use the ones that sink to the bottom.
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3
(The ones that float have been gotten to by insects.)
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4
Leave the chestnuts to soak overnight (or, cover with boiling water and soak for 2 to 3 hours).
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5
This makes the outer shell easier to peel.
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6
Peel off the outer shell taking care not to damage the inner skin.
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7
(If you damage the inner skin, it will come off while the chestnuts are being cooked.)
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8
Put the peeled chestnuts in water.
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9
Measure the peeled chestnuts before they are cooled (to figure out the amount of sugar to add).
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10
Put the chestnuts and 1 tablespoon of baking soda (bicarbonate of soda) in a pan (based on 1kg of chestnuts.
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11
If you have more or less, adjust the amount of baking soda).
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12
Add enough water to cover the chestnuts.
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13
Heat over medium heat.
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14
When it comes to a boil turn the heat down to low (don't let it come to a rolling boil) and simmer for 10 minutes.
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15
Throw out the water, run cold water into the pan (don't make the water stream too strong) and rinse the chestnuts.
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16
(The photo shows the chestnuts being cooked.
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17
It looks like a witch's magic brew....)
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18
Repeat Steps 3 and 4 three times.
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19
Please change the water carefully, or the skins will become damaged and the chestnuts will fall apart.
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20
Take the thick fibers off the inner skins (most of it should be gone after Step 5).
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21
Rub off any remaining thick fibers or inner skins by rubbing the chestnuts gently with your fingers.
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22
Put the chestnuts in a pan again with water to cover over medium heat.
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23
Turn the heat down to low when it comes to a boil, cook for 10 minutes or so and throw out the water.
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24
Repeat this until the chestnuts are no longer tannic.
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25
(About 3 times.)
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26
Add enough water to cover the chestnuts and half the sugar, and start cooking over medium heat.
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27
When it comes to a boil turn the heat down to low.
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28
Add the rest of the sugar in several batches, and simmer until the chestnuts are cooked to the texture you like.
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29
Add brandy (1 tablespoon to every 1 kg of chestnuts) and simmer lightly.
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30
Turn off the heat.
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31
Leave as-is overnight to let the flavors permeate the chestnuts.
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32
Done.
