So I took two totally different approaches from Joy of Cooking
I brought them to a boil and then turned down the heat to a light simmer and cooked the chestnuts for 20 minutes. Then I covered with a lid and left them to soak. Right now they are sitting in my fridge and I am going to chop them up later for making rugalech cookies for the first time.
When I first made these I had no idea what to do with them. What would you do with candied chestnuts for Christmas? How would you use them in you holiday kitchen?
Too funny – I just wrote a note about ruglach (which I haven’t made, either) & here you’re trying it!! G F Girl’s recipe doesn’t call for any sugar – http://glutenfreegirl.blogspot.com/2009/12/gluten-free-rugelach.html & looks so delish!
Did get some chestnuts to roast – quite tricky getting the husk off, isn’t it!! On to some tasty pumpkin scones . . .
Looks gorgeous – what use would I put them to? I think I’d struggle with not just eating them there and then!
Thanks Tess! You could use them in cookies but I put them in my homemade rugelach. Probably would also be amazing in muffins, salads… wherever you would use nuts.