Fall/winter delicious treat recipe - caramelised chestnuts

Growing up I admired my moms personally engraved, full of exquisite and unpopular recipes book. This book was following us in every kitchen and house we lived in. My family loved to move from house to house, so this was something special.

In a brief moment of distraction in one of all the moves, the book was lost. We noticed immediately in the kitchen something was missing.

A few years passed and I started gaining interest in cooking. One fall I was walking through a market and came upon fresh chestnuts. The only association I made with chestnuts at the time was to have them roasted.

The same evening I remembered a feeling, a smell, a vivid experience. I had a suppressed memory, some kind of delicious, thick, sweet taste. It struck me suddenly. Chestnuts!

Called my mom and told her my memory. It turned out that this was something she did regularly while we were growing up. Caramelised chestnuts. A recipe from the beloved book.

At this point we realised, not having the book was taking from us a lot. Long story short, we found the book. The kitchen is now full again!

Now to the recipe:

First, you make a small cross cut at the pointed end of the chestnut. This allows them to boil easily and quickly.

Second, you bring water to the boil and boil the chestnuts. It takes 15-30min depending on the quantity and the nut. You can check when they are ready, by trying to peel them. If they peel easily, they are ready. Make a quick cold bath to stop the cooking process. When peeling them you might notice they have a second layer of skin which needs to be removed as well. Try to keep the nut whole.

Now it's time for the caramel. The easiest and safest way to do it is the so called ,,wet method’’. This is when water is added to the sugar. Make sure that the sugar is wet. Boil it on a high temperature. Once the water evaporates, the caramelisation begins. Stirring isn't necessary. As soon as the bubbles become golden, your caramel is ready. Let it rest for a minute and remove it from the pan. The caramel can be burned very quickly. I like mine just before turning brown.

The hardness of the caramel depends on the cooking time.

You can add butter to the caramel when the sugar is melting at the beginning. It gives a nice touch to the taste. You can also make it with brown sugar.

Once everything is done put each chestnut in the caramel and cover it on all sides. Place the nuts on a baking paper sheet. If you want you can pour the remaining caramel on each chestnut.

Voala! The chestnuts are ready.

Once you get the hang of the caramel, it will be easy to do. You can experiment with the caramel and try different approaches.

You can make small bags for trick or treat, enjoy on a desert platter, or finish a meal with a nice touch. They even compliment a slow-roasted turkey.

I love original recipes and little add ons to everything I do. That's why this recipe became a beautiful part of every Halloween and Christmas.

It's the time of the year for family, friends, traditions and warmth. Enjoy the winter and the holidays and remember to try something new, as this brings excitement and fulfilment in everyday life.

And keep those recipe books safe, as you never know what treasures are hidden in there!