Kestane Şekeri (Candied Chestnuts)

kestane_şekeri_(candied_chestnuts)

Kestane Şekeri, or candied chestnuts, is a beloved treat in Turkey that is both sweet and fragrant. Chestnuts are a common ingredient in Turkish cuisine and are often used in savory dishes such as pilafs, stews, and casseroles. However, roasted and candied chestnuts are also a popular street food in Turkey during the autumn months.

Candied chestnuts are a nostalgic treat for many Turks, especially those who grew up in larger cities where chestnuts were sold by street vendors roasting them over a charcoal fire. The roasting process is a spectacle in itself, with the vendors using either special chestnut roasting machines or a traditional chestnut roasting pan called a sahan. While the chestnuts are roasting, the sweet and nutty aroma fills the air and attracts passersby.

Candying chestnuts further enhances their natural sweetness and creates a delightful texture that is both crunchy and chewy. It is a labor-intensive process that requires patience and attention to detail. The chestnuts are first boiled and then simmered in sugar syrup until they absorb the sweetness and develop a shiny, caramelized coating. Finally, they are rolled in powdered sugar, which adds an extra layer of sweetness and creates a velvety texture.

Chestnuts grow abundantly in Turkey, with many forests of chestnut trees in the Black Sea region. Chestnuts are harvested in the fall when the outer shell of the nut opens and reveals the chestnut inside. Chestnut vendors in Turkey sell both raw and roasted chestnuts, but the latter is more popular. Chestnuts are also sold in jars, either canned or preserved in syrup, making it convenient to make candied chestnuts year-round.

Candied chestnuts are not just a street food in Turkey; they are also a traditional sweet treat served during special occasions such as weddings, religious celebrations, and family gatherings. In addition to being a beloved sweet treat in Turkey, candied chestnuts have also made their way into the culinary world and are used in a variety of desserts, such as cakes, pastries, and ice cream.

Making candied chestnuts from scratch may seem daunting, but it is a rewarding and delicious endeavor. The key is to use fresh chestnuts, as they will yield the best results. If fresh chestnuts are not available, canned or jarred chestnuts can be used, but they may not yield the same flavor and texture as fresh chestnuts.

When making candied chestnuts, it is important to have a candy thermometer and to monitor the syrup’s temperature carefully. Overcooking the syrup can cause the chestnuts to become hard and lose their sweetness. It is also important to let the chestnuts cool completely before rolling them in powdered sugar to prevent the sugar from melting and losing its powdery texture.

Candied chestnuts are a satisfying and nostalgic treat that will transport you straight to the busy streets of Istanbul or Ankara. This recipe is perfect for special occasions or as a sweet afternoon snack. Once you try this recipe, you may find yourself looking forward to autumn’s chestnut season every year.

Ingredients:

  • 500g of fresh chestnuts
  • 1 kg of sugar
  • 1 liter of water
  • 1 tablespoon of lemon juice
  • A few drops of vanilla extract (optional)
  • Red food coloring (optional)

Instructions:

  1. Preheat the oven to 200°C. Using a sharp knife, cut a small “X” on the flat side of each chestnut.

  2. Place the chestnuts on a baking tray and bake them for about 15 minutes or until the shells open up.

  3. Remove the chestnuts from the oven and let them cool slightly. Once they are cool enough to handle, peel off the outer shells and the inner skins.

  4. In a large saucepan, combine the sugar, water, lemon juice, vanilla extract, and food coloring (if using). Bring the mixture to a boil over medium-high heat.

  5. Add the peeled chestnuts to the boiling syrup and reduce the heat to low. Simmer the chestnuts gently for about 30-45 minutes or until they are soft and translucent. Stir the chestnuts occasionally to ensure they cook evenly.

  6. Remove the saucepan from the heat and let the chestnuts cool in the syrup.

  7. Once the chestnuts have cooled, drain them from the syrup using a slotted spoon and place them on a wire rack to dry. Allow them to dry for at least 2-3 hours or until they are slightly sticky.

  8. Once the chestnuts are dry, roll them in extra sugar to coat them evenly.

  9. Place the coated chestnuts on a plate to dry completely. Once they are dry, store them in an airtight container at room temperature for up to 2 weeks.

Enjoy your delicious Turkish Kestane Şekeri (Candied Chestnuts)!