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.
Ingredients
Print Recipe
Pin Recipe