Chestnuts In Soy Caramel Food

CHESTNUTS IN SOY CARAMEL

Steps:

• Preheat oven to 450 degrees.
• Place brown sugar and lemon juice in a large saucepan over medium-high heat, and cook, swirling occasionally, until darkened in color, about 10 minutes. Carefully add sake and soy sauce. Cook until thickened and syrupy, about 30 minutes.
• Slit the skin of each chestnut with a large "X" to allow steam to escape as they cook. Spread 5 nuts evenly on a small baking sheet. Transfer to over and roast 15 minutes. Peel chestnuts immediately after roasting; cut in half and set aside. Repeat process with remaining chestnuts.
• Line a nabe (a clay or cast iron Japanese pot) or a cast-iron skillet with an even layer of small, clean stones. Heat stones in oven until very hot, 5 to 10 minutes.
• In a medium skillet, combine chestnuts and 6 tablespoons soy mixture. Cook until heated through. Remaining soy caramel may be refrigerated in an airtight container for another use, up to 2 weeks. Remove nabe from oven and spoon glazed chestnuts over heated stones. Serve immediately.

CARAMELIZED CHESTNUTS

Steps:

• Preheat oven to 350°F.
• Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
• Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.