John Myers
Ingredients for 1 servings:
- 500 g chestnuts
- 500 g brown rock sugar (Grümmelkandis)
- 1 vanilla pod(s)
- 1 bottle of white rum
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
Preheat the oven to 200°C (fan oven). Carefully cut a cross into the chestnut shells, taking care not to damage the inner skin. Place the chestnuts on a baking sheet and roast for 15 minutes. Turn the chestnuts over and roast for another 5-10 minutes. Once the chestnuts have cooled, peel them. Crumble the chestnuts and place them in a sufficiently large, sealable container (e.g., a preserving jar) with the rock candy and the vanilla pod, which has been cut open lengthwise. Fill with rum and let it steep in a dark place for 6-8 weeks. Shake occasionally. After 6-8 weeks, the mixture can be filtered through a coffee filter, for example, and transferred to a bottle.
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