Caramelised chestnuts

Shelled roasted chestnuts, taking care not to break them (that would otherwise have to discard) eliminating those faulty or too burned; Insert a toothpick and pointed in each chestnut.

Oil enamel plaque.

Pour into a small saucepan the sugar, a pinch of cream of tartar (I need 1 g every half a kilo of sugar so you need to use slightly more than 0.

5 g) and about a cup of water; put the pot on low heat and cook stirring the sugar until you have a nice blond color.

It is necessary that they transcend this therefore doneness with the tip of a toothpick asportatene every now and then a little, by immersing it in cold water; If sugar water contact will harden and place under your teeth will break with a slap shot firing will be perfect.

Put the container in boiling water and dip one at a time the chestnuts in the caramel, covering them well.

then soak them then on oiled plate and finished work pull the stick trying to close the hole made with the coating of sugar while still warm.

When will definitely be caramelised chestnuts cold put in white paper baking cups and serve at tea time or after dinner.