📝 About This Recipe
A nostalgic staple of Chinese winter street food, these chestnuts are traditionally tumbled in large iron woks filled with black sand and maltose syrup. The sand acts as a heat conductor, ensuring each nut is cooked evenly and deeply, while the sugar creates a smoky, caramelized glaze that makes the shells easy to peel. The result is a tender, buttery-yellow kernel with a sweet, nutty aroma that defines the chilly street corners of Beijing and Shanghai.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Chestnuts (Look for heavy, firm nuts with a glossy shell and no pinholes)
- 1 kg Clean Black Sand (Fine-grain horticultural or aquarium sand, thoroughly washed and dried)
The Glaze Mixture
- 2 tablespoons Maltose or Honey (Maltose is traditional for that signature sticky shine)
- 1 tablespoon Granulated Sugar (Assists in the caramelization process)
- 1 teaspoon Vegetable Oil (Prevents the sand from sticking too aggressively to the shells)
- 3 tablespoons Warm Water (To dissolve the sugars)
Aromatics (Optional)
- 2 pieces Star Anise (Adds a subtle spicy depth to the aroma)
- 1 piece Cinnamon Stick (Enhances the natural sweetness of the nuts)
👨🍳 Instructions
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1
Rinse the chestnuts in cold water to remove any surface dust. Discard any that float, as they are likely dried out or spoiled inside.
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2
Using a sharp paring knife or a dedicated chestnut cutter, carefully score a horizontal slit across the rounded 'belly' of each chestnut shell. Ensure you cut through the skin but not deep into the flesh; this prevents them from exploding under pressure.
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3
Place the scored chestnuts in a large bowl and cover with warm water. Let them soak for 30 minutes. This hydrates the inner membrane, making them much easier to peel later.
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4
While the nuts soak, prepare the glaze by whisking together the maltose (or honey), sugar, vegetable oil, and warm water until smooth and fully incorporated.
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5
Drain the chestnuts and pat them completely dry with a kitchen towel. Any excess surface moisture will cause the sand to clump unnecessarily.
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6
Place a large, heavy-bottomed cast iron wok or deep skillet over medium heat. Pour in the dry sand and heat it for about 5-7 minutes, stirring occasionally, until the sand is very hot to the touch.
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7
Add the star anise and cinnamon stick to the sand, followed by the dried chestnuts. Turn the heat up to medium-high.
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8
Using a sturdy metal spatula, continuously toss and 'fry' the chestnuts in the sand. The goal is to keep the sand moving so it surrounds every nut, providing constant, even heat.
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9
After about 15 minutes of tossing, you will notice the slits in the shells beginning to curl open. The aroma will start to turn sweet and nutty.
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10
Drizzle half of the sugar/maltose mixture over the sand and nuts. The sand will sizzle and smoke slightly—this is normal. Continue to stir vigorously for 5 minutes.
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11
Add the remaining glaze. The sand will become darker and slightly sticky, adhering to the shells and creating a caramelized coating. Continue tossing for another 10-15 minutes.
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12
Test a chestnut by carefully removing it with tongs. Let it cool for a moment, peel it, and check if the center is soft, yellow, and sweet. If it's still firm, continue roasting for another 5 minutes.
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13
Once cooked, turn off the heat. Use a large slotted spoon or a wire mesh strainer to sift the chestnuts out of the sand, shaking them well to ensure no sand remains trapped in the cracks.
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14
Transfer the hot chestnuts to a bowl lined with a thick towel. Cover them and let them rest for 5 minutes; the steam trapped inside will further loosen the inner skins.
💡 Chef's Tips
Always use a heavy cast iron wok as it retains the high heat necessary for the sand to work its magic. If you cannot find black sand, clean play sand works, but ensure it is washed and dried in the oven first to sterilize it. Don't skip the soaking step; it is the secret to ensuring the 'fuzzy' inner skin doesn't stick to the nut. Be very careful when handling the sand; it reaches extremely high temperatures and can cause severe burns. If the sand starts to clump too much from the sugar, simply add a tiny bit more dry sand to the mix to keep it flowing.
🍽️ Serving Suggestions
Serve these piping hot in a paper bag to mimic the authentic Chinese street food experience. Pair with a pot of strong Pu-erh or Oolong tea to cut through the starchy sweetness. These make an excellent snack alongside dried hawthorn flakes or roasted sunflower seeds. For a cozy winter treat, serve them with a glass of warm spiced plum wine (Umeshu). If you have leftovers, peel them and chop them into a warm bowl of morning congee or oatmeal.