Sweet Bonibam (Candied Chestnuts): A Traditional Autumn Delight
Sweet Bonibam (Candied Chestnuts): A Traditional Autumn Delight
Enjoy the Sweetness of Autumn with Homemade Bonibam: A Cozy Treat
As a bonibam (candied chestnut) maker for 5 years, I can tell you that the season for this wonderfully sweet and comforting autumn snack is here again! Bonibam involves carefully peeling not just the outer shell but also meticulously removing the inner skin (boni) so that the flesh is not exposed. It requires soaking the chestnuts in a baking soda solution for over 12 hours, followed by repeating the process of boiling and rinsing about four times to eliminate any bitterness. We also need to remove any pith or fine hairs. Then, they are simmered in a sugar syrup for a long time, after which wine and soy sauce are added and cooked down to finish. It’s a labor-intensive but deeply rewarding treat! The process of peeling and preparing the chestnuts no longer feels like a chore, but rather a comforting ritual. ^^
Ingredients- 2kg fresh chestnuts
- 3 Tbsp baking soda
- 700g to 1000g sugar (adjust to chestnut sweetness and preference)
- 6 Tbsp red wine
- 3 Tbsp soy sauce (regular or dark)
Cooking Instructions
Step 1
Wash the chestnuts thoroughly under running water to prepare them. Make sure to remove any dirt or debris from the outer shells.
Step 2
If you’d like to make peeling the shells easier, soaking the chestnuts in warm water for a while before peeling can help. However, today we’ll be peeling them directly.
Step 3
Place the prepared chestnuts in a thick-bottomed pot. Add enough cold water to fully submerge the chestnuts. Stir in 3 tablespoons of baking soda and mix well. Let them soak for over 12 hours. After soaking, place the pot over medium heat and simmer for 30 minutes. This step is crucial for removing any bitterness from the chestnuts.
Step 4
Drain the boiled chestnuts using a colander and rinse them thoroughly under clean, cold water. Repeat this process of boiling and rinsing a total of four times. Continue until the water runs clear. This repeated process will completely remove the astringent taste from the inner skin, leaving only a smooth and sweet flavor.
Step 5
Now, use a toothpick to carefully remove any remaining pith or fine hairs from the inside of the chestnuts. Since the chestnuts are softened at this stage, handle them gently to avoid damaging the white flesh.
Step 6
Return the carefully prepared chestnuts to the pot. Add sugar, approximately 40-60% of the chestnut’s weight (e.g., 400-600g sugar per 1kg chestnuts), and enough water to generously cover the chestnuts. The amount of sugar can be adjusted based on the natural sweetness of the chestnuts and your personal preference.
Step 7
Place the pot over medium heat and gently simmer until the liquid reduces and becomes syrupy, with the liquid level dropping below the chestnuts. Stir occasionally to prevent sticking and ensure the chestnuts develop a nice glaze, being careful not to break them.
Step 8
Once the syrup has thickened, add 3 tablespoons of soy sauce and 6 tablespoons of red wine. Continue to simmer for about 10 to 20 more minutes. The red wine adds depth to the chestnut flavor, while the soy sauce provides a subtle umami note.
Step 9
Transfer the cooked chestnuts and syrup into clean, sterilized jars. Once completely cooled, seal the jars and store them in the refrigerator. Enjoy these sweet and fragrant autumn treats at your leisure.
