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Honey-Sweetened Chestnut Butter

From Statesboro Market2Go

<p>Like so many nut butters, this one is good smeared on toast or crackers. It’s also a nice filling for small shortbread cookies or as an addition to a platter of cheeses.<br /> The chestnut butter can be stored in an airtight container in the refrigerator for approximately two weeks.</p>
Source: Food in Jars Website (Entered by Market Manager)
Serves: Makes approximately 2 cups

1 1/2 lbs whole chestnuts
1/4 cup honey
1 vanilla bean, scraped
1/2 tsp salt
1 to 1 1/2 cups water

Step by Step Instructions
  1. Bring a medium sized pot of water to a boil.
  2. While it heats, cut a small x into each of the chestnuts.
  3. Once the water boils, carefully lower the chestnuts into the water and cook at a low boil for approximately 25 minutes.
  4. When time is up, drain chestnuts and rinse with cool water.
  5. Peel away the hard outer shell and the inner papery layer. You should have approximately 2 1/2 to 3 cups of peeled chestnuts.
  6. Place peeled chestnuts in a blender or food processer with the honey, vanilla seeds, and salt.
  7. Add 1/2 cup of water and pulse to combine.
  8. Continue processing/blending, scraping down the sides regularly, and adding water until you've achieved a smooth, not too thick consistency.
  9. Scrape into small jars and refrigerate.