Gearing up for my birthday party tonight. These are those moist little chestnuts you find in the supermarket, tossed with some egg white, 5-spice, and a couple spoonfuls of sugar. I roasted them on high to deepen the 5-spice flavors, then broiled to caramelize the sugar. Letting them cool on the cutting board now, so the crust will harden.
Those supermarket chestnuts are really convenient, but so moist and starchy through and through. This recipe dries them out a little, gets them in touch with their nuttier roots, and gives them a flavorful and textured lacquer. Sort of a cross between roasted squash and candied nuts — ie. very delicious.
P.S. If you’re a fan of this blog, but haven’t been invited (and are in the NYC area), my mistake — please reach out!