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