Chilean chestnuts in syrup, or castañas en almíbar, are peeled seasonal chestnuts gently cooked in a cinnamon sugar syrup and preserved in sterilized jars. They take 30 minutes of preparation and about 20 minutes of cooking, plus the water bath for the jars, and make 12 servings.
Chestnuts arrive with the autumn in southern Chile, and this simple preserve lets you enjoy them all year as a dessert, on their own or with ice cream or cream.
How to Make Chestnuts in Syrup?
The chestnuts are scored, boiled for 15 minutes, and peeled while still warm. A syrup of sugar, water, and a cinnamon stick is cooked to the thread stage, the chestnuts are simmered in it for 5 minutes, and everything is packed into sterilized jars and processed in a water bath.
Nutritional Information
Each serving of chestnuts in syrup contains approximately 330 kcal, 2 g of protein, 1 g of fat, 0 mg of cholesterol, 79 g of carbohydrates, 50 g of sugars, and 5 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Chestnuts in Syrup Recipe
Preparation: 30 minutes
Cooking: 20 minutes (plus 20 to 30 minutes of water bath)
Servings: 12
Ingredients
- 1 kg of fresh chestnuts
- 500 g (2½ cups) of sugar
- 1 cinnamon stick
- 1 liter of purified water, plus extra for boiling
- Salt
Instructions
- In a large pot, bring plenty of water with a little salt to a boil. Cut a small cross in the base of each chestnut, add them to the pot, and cook over medium heat for about 15 minutes. Remove from the hot water and let them rest a few minutes until warm.
- Peel off the shell and the inner skin and set aside. In a medium pot, add the sugar, the cinnamon stick, and 1 liter of water. Cook over low heat until the sugar dissolves and the syrup thickens slightly to the thread stage.
- Carefully add the chestnuts to the hot syrup and cook over medium heat for about 5 minutes, or until tender, without letting them break.
- To preserve, place the chestnuts in sterilized jars and cover them with the cooking syrup. Close the jars and process them in a water bath for 20 to 30 minutes. Remove, let cool, and store until ready to eat.
Additional Tips
Peel them while warm
Peel the chestnuts while they are still hot or warm. Once they cool completely, the inner skin sticks tightly to the nut and peeling becomes much more tedious.
Flavor the syrup
Besides the cinnamon stick, add the zest of half a lemon, only the yellow part, or half a teaspoon of vanilla extract at the start of cooking the syrup.
Test the thread stage without a thermometer
Take a little syrup between two fingers and pull them apart. If it forms a thin thread that does not break right away, the sugar concentration is right for preserving.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Cinnamon stick | Vanilla extract | ½ teaspoon | Softer, sweeter aroma |
| White sugar | Brown sugar | 1:1 | Darker syrup, caramel notes |
| Fresh chestnuts | Frozen peeled chestnuts | 1:1 | Skip the boiling and peeling |
| Plain syrup | Syrup with lemon zest | Zest of ½ lemon | Fresher, citrusy |
Frequently Asked Questions (FAQs)
1. What is the thread stage of syrup?
It is the density at which a bit of syrup taken between two fingers stretches into a thin thread that does not break right away. It shows that the sugar concentration is right for preserving.
2. How do I sterilize the jars properly?
Wash the glass jars and lids well, place them in a large pot completely covered with water, bring to a boil, and keep boiling for 15 minutes. Remove them carefully with tongs and let them dry upside down on a clean cloth before using.
3. Can I peel and freeze chestnuts before making the syrup?
Yes, peeled chestnuts can be frozen in a sealed bag for later. Still, fresh chestnuts are recommended for this recipe, since boiling them to peel already softens them and prepares them to absorb the syrup.
4. How long do chestnuts in syrup keep?
Properly sterilized and sealed jars keep for up to 1 year in a cool, dry, dark place. Once opened, keep them in the fridge and eat them within 7 to 10 days.
Benefits of Chestnuts
Chestnuts are lower in fat than most nuts and are a good source of fiber, complex carbohydrates, and minerals such as potassium, magnesium, and phosphorus. In this recipe, however, the syrup adds a large amount of sugar, so it is best enjoyed as an occasional dessert.
Chestnuts in Chile
Chestnut trees were brought to Chile from Europe and grow mainly in the central south of the country. The chestnut season runs through autumn, when they are sold roasted on the street and used in preserves, kuchen, and gnocchi.
Did You Know?
Syrup, or almíbar, is simply sugar dissolved in water, yet it is one of the most used preparations in traditional and professional pastry, made in different proportions and densities depending on the fruit and the purpose.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Chestnut Gnocchi Recipe
- Chilean Chestnut Kuchen Recipe
- Chilean Pine Nuts in Syrup Recipe
- Chilean Apricot Jam Recipe
