Caramelized Chestnuts 2
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INGREDIENTS 1 pound jar vacuum-packed whole chestnuts, not canned, or 1 pound roasted chestnuts*
1 cup confectioners' sugar
1 tablespoon salt
4 cups vegetable oil, for deep-fryingPreheat oven to 325 degrees.
If using vacuum-packed chestnuts, arrange them in a shallow baking pan in 1 layer and bake in upper third of oven for 6 to 8 minutes, or until hot and outsides are dry. If roasting chestnuts, roast as per method below.
In a large bowl, sift together the confectioners' sugar and salt. Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan.
In a 3-quart saucepan heat 1-1/2 inches oil over moderate heat until a deep-fat thermometer registers 350 degrees. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp. With a slotted spoon transfer chestnuts as fried to rack. Return oil to 350 degres between batches and carefully skim caramelized sugar from surface of oil as necessary.
Chestnuts are best served immediately, but may be made 1 hour ahead and kept, uncovered, at room temperature.
Makes 8 servings