- 1 jar vacuum-packed whole chestnuts - (16 oz) (not canned)
- 1 cup confectioners' sugar
- 1 tablespoon salt
- 4 cups vegetable oil for deep-frying
Preheat oven to 325 degrees.
Arrange chestnuts in a shallow baking pan in one layer and bake in upper third of oven 6 to 8 minutes, or until hot and outsides are dry.
In a large bowl, sift together the confectioners' sugar and salt. Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan.
In a 3-quart saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350 degrees. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp. With a slotted spoon transfer chestnuts as fried to rack. Return oil to 350 degrees between batches and carefully skim caramelized sugar from surface of oil as necessary.
Chestnuts are best served immediately but may be made 1 hour ahead and kept, uncovered, at room temperature.
This recipe yields 8 servings.