Beijing Sugar-Roasted Chestnuts
A classic street snack, sweet and soft. Chestnuts are roasted with sugar in hot salt, resulting in shiny shells and golden flesh—a warm treat for autumn and winter.
Ingredients
4 items- Chestnuts 500g
- Coarse sea salt 200g
- White sugar 50g
- Water as needed
Nutrition
Steps （6 steps）
Rinse chestnuts thoroughly. Use a knife to score a cross on the top of each, about 0.5 cm deep. Be careful not to cut yourself.
Place scored chestnuts in a large bowl and add enough water to submerge them. Soak for 15 minutes so the chestnuts absorb water and cook more easily.
Drain the chestnuts in a colander, or pat dry with paper towels to ensure the surface is dry.
Heat a dry wok over high heat. Add coarse salt and sugar; stir-fry vigorously for about 3 minutes until the sugar begins to melt and mixes well with the salt, releasing a caramelized aroma.
Reduce heat to medium; add the chestnuts. Continue stir-frying for about 15 minutes until the chestnut shells become shiny, the cuts open wide, and the flesh turns golden through the shell.
Turn off the heat, immediately cover the wok, and let rest for 5 minutes so the sugar fully penetrates. Uncover, shake off excess salt with a slotted spoon, and serve warm.
Tips
Always use medium heat during roasting to avoid burning. Make the cuts deep enough but not all the way through. The resting step is essential—it keeps the chestnuts moist and soft. Peel the chestnuts before eating; scraping off a bit of the sugar-salt residue enhances flavor.
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