Ingredients
- 500 g cooked peeled chestnuts
- 60 ml Québec maple syrup
- 30 g unsalted butter, melted
- 120 ml water
- 1 tbsp brandy, optional
- ½ tsp fine salt
- 2 thyme sprigs
Method
- Heat the oven to 175 °C and place the chestnuts in a shallow baking dish.
- Stir together the maple syrup, butter, water, brandy, salt, and thyme.
- Pour the mixture over the chestnuts and cover tightly.
- Bake for 25 minutes, stirring once.
- Uncover and bake 8–10 minutes more, until the liquid is reduced to a glaze.
Conversion and rationale
Original sweetener (classic version): 100 g granulated sugar in a traditional candied chestnut preparation
Conversion used: Replace 100 g sugar with 60 ml maple syrup; reduce the traditional water by 60 ml and bake at 175 °C instead of 190 °C.
Why Quebec maple syrup: Maple adds a warm, toasted sweetness that pairs naturally with chestnuts and thyme. The recipe remains a simple glazed accompaniment while using a less refined local sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →