Recipe courtesy of Gourmet Magazine

Caramelized Chestnuts

Name: Caramelized Chestnuts
Prep time: P0Y0M0DT0H50M0.000S
Cook time: P0Y0M0DT0H17M0.000S
Total time: P0Y0M0DT1H22M0.000S
Yield: 8 servings
Ingredients: 1 pound jar vacuum-packed whole chestnuts (not canned) or 1 pound roasted chestnuts (method below); 1 cup confectioners' sugar; 1 tablespoon salt; 4 cups vegetable oil for deep-frying

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Total: 1 hr 22 min

Prep: 50 min
Inactive: 15 min
Cook: 17 min

Yield: 8 servings

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Ingredients

1 pound jar vacuum-packed whole chestnuts (not canned) or 1 pound roasted chestnuts (method below)

1 cup confectioners' sugar

1 tablespoon salt

4 cups vegetable oil for deep-frying

Directions

Preheat oven to 325 degrees F.
If using vacuum-packed chestnuts arrange them in a shallow baking pan in one layer and bake in upper third of oven 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 F. 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 degrees F 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.