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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection). Carefully cut the skin of the chestnuts in a cross shape without damaging the inner skin. Place the chestnuts on a baking sheet and roast for 15 minutes. Turn the chestnuts and roast for another 5 - 10 minutes.
- As soon as the chestnuts have cooled, they can be peeled. Crumble the chestnuts and place in a sufficiently large, tightly sealable container (mason jar) with the rock sugar and the vanilla pod cut lengthways.
- Top up with rum and leave to steep for 6 - 8 weeks in a dark place. Shake occasionally. After 6 - 8 weeks the whole thing can e.g., filtered through a coffee filter and transferred to a bottle.
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