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Reaching up to 30m, sweet chestnut (Castanea sativa) needs space, but 'Marron de Lyon' rewards with prized, sweet nuts and superb pest resistance. Gather fallen nuts in October, dry in a warm spot (turning every other day), then pack in jars layered with sand to store frost-free for six months.

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" ?

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.

Honestly, marrons glacés sound like a job for someone with patience and a proper kitchen setup. Roasted is where it's at, mate. Just crack 'em open, roast till they're golden, maybe a bit of salt. Dead simple and actually tastes like the nut, not sugar. What temp you roasting at?

U know, there r 2 ways of doing it. U can do it on the fire (real fire), or on the kitchen one or hoven (180°C I guess). On the fire I don't know the temperatures. I cut them in X on one side and put them in the fire. 2nd way : you can boil them first, and then roast them, with turkey for "Noël".