Simmered Chestnuts

Simmered Chestnuts

I like chestnuts simmered with their inner skins even better than candied chestnuts. You can use these to make a delicious Mont Blanc.


500 g
Baking soda
2 teaspoons
250 g (half the weight of the chestnuts)


1. Boil the whole chestnuts for about 10 minutes and then leave them until the water becomes lukewarm. Peel off the hard outer shell. Be careful not to accidentally peel off the inner skin. If there's a hole in it, the inner skins will come off and the seed will fall apart.
2. Put the chestnuts in a pot and fill with enough water to just cover them. Add the baking soda and turn the heat on high. Once it begins to boil, lower the heat to medium~low and simmer for 10 minutes.
3. The boiled water will look like this, jet black. After 10 minutes, drain the chestnuts in a colander.
4. Once again, put the chestnuts in the pot and put in just enough water to cover them. Heat on high. When boiling, lower to medium~low and simmer for 10 minutes. Repeat this step 3-4 times, when the water stops becoming black, move on to the next step.
5. Remove the fibers on the outside of the chestnuts with your finger while submerged in water. The larger chestnuts have thick fibers so use a toothpick or something similar to pick them off.
6. Put the chestnuts in a pot and cover with just enough water. Put on a that sits right on top of the water, add the sugar in 3 batches while simmering on low heat for about 30 minutes to allow the sugar to permeate the chestnuts. Once they have finished simmering, leave them to cool as is. Then they are done.

Story Behind this Recipe

Recently I have been making chestnut paste for Mont Blanc Cakes which of course needs the inner skins of the chestnuts. Since using this recipe, I have come to enjoy Mont Blanc which I used to dislike. I thought that it would be nice to someday make my own simmered chestnuts^^