Surprisingly Easy Chestnuts Simmered in Inner Skins

Surprisingly Easy Chestnuts Simmered in Inner Skins

It's easy enough for total beginners. I could make them surprisingly well.


500 g
Soft light brown sugar (or caster sugar)
250 g
Rum (optional)
1/2 teaspoon
Bicarbonate of soda (baking soda)
3 tablespoons (Step 3 x 3 times)


1. Soak the chestnuts in a lot of water overnight to soften the outer shell.
2. Put a small cut into the outer shell with a knife and peel. Put the peeled chestnuts in a pot with a lot of water to cover and heat.
3. Bring it to the boil, then add 1 tablespoon of bicarbonate of soda to remove the bitterness.
4. When the cooking liquid turns black, drain. Pour clean water in the pot and repeat Step 3 and Step 4, 2-3 times.
5. Changing the water occasionally, rub the chestnuts gently with your hands to remove thick fibers and make them nice and smooth!
6. Simmer the chestnuts in water until softens. Make sure not to overcook them as they will fall apart!
7. Put the chestnuts in the pan with enough water to cover. Add soft light brown sugar and rum, simmer slowly over low heat.
8. When the chestnuts have cooled down a little, transfer to a container and store in the fridge. It's tastier on the second day as the flavor will really soak in!

Story Behind this Recipe

I received chestnuts, so I made this for the first time!