Sweet & Crispy Chestnut Candies (Bam Matang)
Make Delicious Candied Chestnuts with Honey and Corn Syrup
Chestnuts are in season and delicious whether roasted or boiled! I’ve made these wonderful candied chestnuts (Bam Matang).
Main Ingredients- 2 cups peeled chestnuts
For Frying- 1/2 cup cooking oil
- 1/2 cup cooking oil
Cooking Instructions
Step 1
Prepare about 2 cups of peeled chestnuts. Using pre-peeled chestnuts makes the cooking process much more convenient. Place the chestnuts in the microwave and heat for about 3 minutes. This pre-cooking step helps reduce the amount of oil needed for frying and speeds up the overall cooking time.
Step 2
Using chestnuts that have been slightly cooked in the microwave ensures they fry with less oil and become softer, resulting in delicious candied chestnuts. This is a great tip for making a tasty snack quickly and easily, even on busy days.
Step 3
Heat about 1/2 cup of cooking oil in a frying pan. You won’t need a large amount of oil. By tilting the pan and basting the chestnuts with the oil as they cook, you can achieve a nice golden-brown color even with less oil. Since the quantity is not large, try this method.
Step 4
Be careful not to over-fry the chestnuts, as they can become dry and tough. Fry them just until they are golden brown and slightly crispy. Adding 1 tablespoon of soy sauce at this stage will balance the sweetness and add a savory depth of flavor, enhancing the overall taste of the candied chestnuts.
Step 5
Now, add 2 tablespoons of honey and 2 tablespoons of corn syrup to the pan. These three ingredients will combine to create the glossy, sweet coating for your chestnut candies. Stir well to ensure the ingredients are evenly distributed as the mixture thickens.
Step 6
Continue to cook over medium-low heat, stirring occasionally, until the sauce thickens and coats the chestnuts with a beautiful glaze. You’ll know they’re ready when they look rich and glossy. Your delicious, crispy Bam Matang is now complete! Enjoy them warm or cooled – a perfect autumn treat for everyone.
