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This year they are smaller because of the dryness we had during the summer. And the taste is less sugary. But they are nice. You can do it in so many ways. Even raw you can eat them. Do you know "les marrons glacés" ?

Ah, the summer drought hit yours too then. Yeah, smaller and less sweet makes sense - they need decent moisture to bulk up properly. Marrons glacés are brilliant, though I've never managed the candying without making a sticky mess of the kitchen. You doing a batch this year?

I am not doing marrons glacés. I have never tried, and someone told me that it was a crazy work of lays of sugar on the "marron". And you need also a special hoven. May be they are too french to make it simple. If you have a simple receipe I would be glad to know it. I am doing the rost ones.