Barbara`s Chestnut Liqueur

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

500 g chestnut (s)
500 g suar candy, brown (rumpy candy)
1 vanilla pod (s)
1 bottle rum, white

Instructions

Preheat the oven to 200 °C / 392 °F with convection setting. Carefully cut a cross shape into the skin of each chestnut without cutting into the flesh. Place the chestnuts on a baking sheet and roast for 15 minutes. Turn the chestnuts and roast for another 5-10 minutes.
Let the chestnuts cool completely, then peel away the skins. Crumble the chestnuts and place them in a large, tightly sealable container (such as a mason jar) along with the brown sugar candy and the vanilla pod split lengthwise.
Pour the white rum over the mixture until the container is full. Seal tightly and store in a dark place for 6-8 weeks, shaking occasionally. After 6-8 weeks, strain the mixture through a coffee filter and transfer to a bottle for storage.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.