Joyful Bites: Chestnut Candy Wonderland!

Dive into holiday magic with our stop-motion chestnut candy recipe! 🌰✨ #ChristmasTreats #StopMotionJoy”

Dive into holiday magic with our stop-motion chestnut candy recipe! 🌰✨ #ChristmasTreats #StopMotionJoy”
Level: Easy
Prep Time: 1h
Cook Time: 25min
Portions: 4-6


  • 1 kg of edible chestnuts
  • 500 g granulated sugar
  • 1 vanilla pod
  • star anise


  1. Wash the chestnuts and carefully dry them.
  2. Cut each chestnut crosswise on the convex side with a sharp knife.
  3. Soak the chestnuts prepared in this way in a pot of water for 1-2 hours.
  4. Preheat the oven to 215°C.


  • Drain the chestnuts, dry them, and spread them on a baking sheet with the cut cross facing up and bake them in a heated oven for 25 minutes.
  • Peel the baked chestnuts as soon as possible after taking them out of the oven. To make it go better, you can wrap them in a damp kitchen towel for 15 minutes to steam slightly.
  • Place the peeled chestnuts in a large pot cover them with hot water and lightly salt them.
  • Cook for about 20 minutes.
  • Take the pot off the heat and leave the chestnuts in it for another 5 minutes.
  • Take them out one by one and pull off the thin inner skin until you get a completely clean core. Peel carefully, boiled chestnuts are fragile.
  • Place the peeled chestnuts in a large, wide, preferably steel pan with higher walls.
  • Mix the sugar with 500 ml of water in a saucepan and let it dissolve over low heat, stirring constantly.
  • Add vanilla, and star anise, and continue cooking until the syrup thickens a little.
  • Pour over the chestnuts in the pan and cook on a very low heat for 30 minutes.
  • Turn off the flame and let the chestnuts stand in the syrup for another 10 minutes.


If you want to wrap them as a gift, take them out one by one and let them dry on a plate. If you want to serve them immediately, sprinkle them with a little brandy or the syrup in which they were cooked.

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