How to make
Boil the chestnuts for about half an hour. After the time is up, turn off the heat, but leave the pot with the lid on for another hour.
Then strain and start peeling the chestnuts one by one.
Pour the chestnuts into a non-stick pan. If the pan is not big enough, prepare them in two pans.
As soon as it heats up well, add the sugar, water and rum to the chestnuts. Leave them on the stove, until the water evaporates completely.
The candied chestnuts can be served as a side dish for roasted meat.
Chestnuts go very well with turkey steaks.
