Marrons Glacé (Candied Chestnuts)

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/22
Candied chestnuts individually placed on pieces of parchment paper on a large plate

The Spruce Eats / Cara Cormack

Prep: 20 mins
Cook: 90 mins
Soaking: 72 hrs
Total: 73 hrs 50 mins
Servings: 18 servings
Yield: 2 pounds
Nutrition Facts (per serving)
319 Calories
1g Fat
77g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 18
Amount per serving
Calories 319
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 77g 28%
Dietary Fiber 3g 9%
Total Sugars 56g
Protein 2g
Vitamin C 13mg 66%
Calcium 16mg 1%
Iron 0mg 3%
Potassium 300mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fire-roasted chestnuts have a wonderful woody aroma and nutty flavor. Candied chestnuts are their luxurious French-born cousins, served on special occasions as an indulgent treat. Famously made at the Berthillon Glacier in Paris, they usually sell out this dreamy concoction within hours.

Our wonderful recipe for candied chestnuts brings their unique and warmly sweet flavor into your kitchen. Making these marrons takes quite a bit of time, three to four days of commitment, but the active cooking time is, in fact, less than 30 minutes total. You'll be happy you tried. Wrap them in special boxes and give them away as holiday treats or baby or bridal shower favors, or bring them to holiday parties or Christmas potlucks.

Ingredients

  • 2 pounds fresh chestnuts, shelled

  • 2 1/2 cups water

  • 2 pounds sugar

  • 1 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

    Ingredients for candied chestnuts recipe gathered

    The Spruce Eats / Cara Cormack

  2. Place the chestnuts in a large pan with just enough water to cover them. Bring the water to a boil and cook the chestnuts for 10 minutes.

    Unpeeled chestnuts covered with water in a saucepan

    The Spruce Eats / Cara Cormack

  3. Drain the chestnuts and discard the cooking liquid.

    Chestnuts in a metal strainer

    The Spruce Eats / Cara Cormack

  4. Using a clean dish towel (some people prefer to use their fingers), rub the thin skin off the cooked chestnuts. Be careful as they might be hot, but right after they've been boiled is when removing the skin is the easiest. 

    Skin of chestnuts being removed with a dish towel

    The Spruce Eats / Cara Cormack

  5. In a separate pan, bring the 2 1/2 cups water, granulated sugar, and vanilla to a boil, stirring constantly.

    Water and sugar being stirred with a wooden spoon in a large pot

    The Spruce Eats / Victoria Heydt

  6. Continue cooking the sugar mixture for 5 minutes, but now stirring occasionally.

    Amber-colored sugar syrup being stirred in the pot with a wooden spoon

    The Spruce Eats / Cara Cormack

  7. Add the prepared chestnuts to the boiling sugar syrup and stir the chestnuts until the whole mixture returns to a boil.

    Chestnuts added to syrup and being stirred with a wooden spoon on the burner

    The Spruce Eats / Cara Cormack

  8. Continue cooking the chestnuts, stirring frequently, for 10 more minutes.

    Chestnuts and syrup being stirred with a wooden spoon on the burner

    The Spruce Eats / Cara Cormack

  9. Pour the candied chestnuts along with the syrup into a large container and loosely cover it.

    Chestnuts and syrup in a loosely covered container

    The Spruce Eats / Cara Cormack

  10. Allow the chestnuts to soak in the syrup for 12 to 18 hours.

    Chestnuts with syrup in the uncovered container

    The Spruce Eats / Cara Cormack

  11. Once the soaking time has passed, place the chestnuts and syrup into a clean pan and let boil for 2 minutes. Remove from heat.

    Chestnuts and syrup in a saucepan on the burner being stirred with a wooden spoon

    The Spruce Eats / Cara Cormack

  12. Place the mixture in the same container you soaked them in the first time. Cover loosely for 18 to 24 hours.

    Chestnuts with amber-colored syrup in a container

    The Spruce Eats / Cara Cormack

  13. Repeat the entire process a total of 3 to 4 times (boil for 2 minutes, soak for up to 18 hours) until the sugar syrup has been totally absorbed by the chestnuts.

    Chestnuts in the saucepan with the syrup almost entirely absorbed

    The Spruce Eats / Cara Cormack

  14. Once there's no more liquid, it's time to bake the chestnuts in a preheated oven at 250 F. Arrange the candied chestnuts on a parchment-lined baking sheet.

    Chestnuts spread at ample distance on a parchment-lined baking sheet

    The Spruce Eats / Cara Cormack

  15. Place the baking sheet into the oven and turn off the heat. Allow the chestnuts to dry in the oven for 45 minutes to 1 hour until they have firmed up and the surfaces of the nuts are dry.

    Candied shriveled chestnuts on the parchment-lined baking sheet

    The Spruce Eats / Cara Cormack

  16. Store the marrons glacé in an airtight tin, or if making for gifts, put into paper cases and box or wrap in cellophane. Enjoy.

    Candied chestnuts individually placed on pieces of parchment paper on a large plate

    The Spruce Eats / Cara Cormack

Tip

  • If any of your chestnuts break into pieces during the process, no worries, as they taste just as delicious. Keep those tidbits for yourself and give the full, unbroken ones as gifts.

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