Recipe by carol evans
"These can be made a day or two ahead and reheated. They are delicious."
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1 (10 ounce) can
whole chestnuts, drained
Great recipe, very tasty! One point - finding that a lower temperature over a longer period works better, as they're burning a bit while the chestnuts are still hard in the centre at such a high temp.
I was a bit disapointed. It was challenging to assemble - the chestnuts didn't hold together to well. And, it was a bit too salty for my taste.
I make this all the time with just a little change. I find the brown sugar too sweet. So I just soak the chestnuts in the soy sauce and then wrap and cook. I lower the temperature to 375 and cook a little longer approx. 25 min. I find with the lower temperature the waterchestnut is cooked better.
These are great! I had a recipe like this and lost it, but I'll be sure to keep this one around.
Liked these, but they really MUST be eaten right away or the chestnuts get too mealy.
Didn't try it, because I was looking for actual chestnut recipe, and this seems to be WATER chestnuts. I rated 4 because that is currently the average rating and I didn't want to impact scoring. Can recipe title be corrected? If I find myself with spare water chestnuts, i will come back to it though. I'm just adding this 'review' so no one else goes through reading all reviews before figuring out it's ONLY with water chestnuts. No one seems to have tried with real chestnuts.
Kids and hubby loved this little appy Carol. Thanks so much!
I have been making these for years!!! They are awesome!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 125
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