Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 3 cups

　　1 cup confectioners' sugar

　　1 tablespoon salt

　　a 1-pound jar vacuum-packed whole chestnuts (not canned)

　　about 4 cups vegetable oil for deep-frying

　　

Step 1

Preheat oven to 325° F.

　　

Step 2

Into a large bowl sift together confectioners' sugar and salt. In a shallow baking pan arrange chestnuts in one layer and bake in upper third of oven 6 to 8 minutes, or until hot and outsides are dry. Add hot chestnuts to sugar mixture, tossing gently to coat, and put a rack over baking pan. In a 3-quart saucepan heat 1 1/2 inches oil over moderate heat until a deep-fat thermometer registers 350° F. Working in batches of 8, fry chestnuts 1 to 2 minutes, or until brown and crisp. With a slotted spoon transfer chestnuts as fried to rack. Return oil to 350° F. between batches and carefully skim caramelized sugar from surface of oil as necessary. Chestnuts are best served immediately but may be made 1 hour ahead and kept, uncovered, at room temperature.