Marrons Glacés (Candied Chestnuts)

Marrons glacés are candied chestnuts where chestnuts are simmered and soaked in sugar syrup over a few days. They take a bit of patience, but really not that much effort. And the wait is most definitely worth it.

Chestnuts around the world

While chestnuts are not particularly common in America, they are a core part of autumn and winter in much of Europe.

In many cities, from Lisbon to Paris to Vienna, you’ll find stalls roasting chestnuts and selling small bags of them to passersby. Chestnuts become slightly soft when cooked and have a gentle sweetness that comes through in the aroma as they roast.

And, while European cities may be what you think of when you think of chestnuts, they are actually produced and eaten worldwide. In fact, the main producers are in Asia, and they are a historic and important crop in Japan and China.

The United States has in the past had a history of growing them, but in the early 20th century, a fungus was brought to the country on imported Asian chestnut trees, which wiped out most of the country’s trees. Only a few on the West Coast survived.

While there has been a resurgence in some places, most chestnuts in the US are still imported.

What are marrons glacés?

A marron glacé is a more elaborate way of preparing a chestnut as a sweet snack. These little treats are essentially candied chestnuts with a slight glaze on top.

The first known recipe for them appeared in Lyon in the 16th century.

However, their origin is unclear whether from France or Northern Italy. Both are large producers and consumers of chestnuts. It’s a sign of how much they are consumed that you will see different varieties of chestnuts in this region.

For this dish, you ideally want the larger, better-quality chestnuts – these are what are called “marron” in France as opposed to “châtaigne” which generally refers to the smaller variety.

Since they take a few days to prepare and use high-quality chestnuts, it’s probably not too surprising that this sweet treat is relatively expensive if you were to purchase it already made from a shop.

Typically they are sold individually wrapped to help protect the relatively tender, sweet treat inside.

They are best enjoyed just as they are, alongside a cup of tea or coffee.

Despite the fact they take some time, the process is actually not that difficult and so they are worth making yourself at home.

They make a wonderful treat over the festive season and are perfect for gifting.

How to make marrons glacés

There are a few stages involved in making these:

• Preparing the chestnuts – This is probably the most fiddly step since it includes peeling them, but it is not that difficult.
• Soaking the chestnuts in sugar syrup – This stage takes the longest, as you do this over a few days, with a daily re-heating of the syrup and a quick simmer to help encourage the chestnuts to soak up more. Again, it’s not difficult.
• Drying the chestnuts – Once the chestnuts have absorbed all the syrup they can, you dry them in a low oven to finish them off.

How do I know if my chestnuts are fresh?

Make sure you use fresh chestnuts for this recipe- if they have been sitting out too long they will already start to dry and so won’t cook and absorb as well.

Ways to help you know if they are fresh include where they are in the store – if they are in the chilled produce section, they should be fresh as opposed to out on the shelf, where they are most likely dried (or at least partially so).

The weight also gives some indication of freshness – fresh ones weigh more than dry chestnuts.

If dry, the skin may feel like it is separating from the nut inside (though you can still get that a bit with fresh ones) and the skin may be more dull.

If you are unsure, you can soak the chestnuts in water after scoring them to help them rehydrate a little which may help.

More tips for making candied chestnuts

The other main tip to help these be successful is to ensure the chestnuts are cooked, but not too soft, before starting the process of soaking in the sugar syrup.

If they are not sufficiently cooked, they won’t absorb as well and will likely be hard. But if they are too soft (from cooking too much) they may break up while cooking.

It can be a tricky balance, so be prepared to have a couple not quite work out!

Despite all this, however, these marrons glacés are a wonderful treat that are most certainly worth the effort.

They make a tasty little treat, particularly during the festive season, and are great for gifting as well. It’s no wonder they are so prized.

For another great way to use chestnuts during the festive season, take a look at our French chestnut stuffing recipe and this chestnut risotto. And, if you are looking to enjoy some roasted chestnuts as a festive snack, be sure to follow our easy recipe.