Make a delicious chestnut praline syrup to mix into the best creamy lattes! This easy syrup is one of the best ways to capture the flavor of the holiday season.
Preheat oven to 400°F (20°C). Carefully, cut an X-shape into the skin of each chestnut — this prevents them from popping when heated. (I recommend cutting the round side, so the flat part of the chestnut is on the bottom, keeping the chestnuts from rolling around on the pan.)
Place the cut chestnuts on baking sheet, X-side-up, and roast them for 20-25 minutes, until fragrant. Let the chestnuts cool, then peel off the hard shell and discard it. They look kind of like walnuts underneath. Let chestnuts cool, then peel off the hard shell.
To a medium saucepan, add peeled, roasted chestnuts and pecans. Sprinkle with 1 teaspoon brown sugar. Toast over low heat, 10-15 minutes, stirring frequently to prevent burning.
Add the remaining brown sugar, spices and water. Cook at a low simmer for 10 minutes.
Let cool completely. Store in a food-safe, airtight container such as a mason jar for up to 1 month.
Notes
Cutting the chestnut skin prevents them from popping while in the oven. When cutting the X-shape into the skin of each chestnut, do so on the rounded part not the flat side. Then place the flat side down on the baking sheet, which keeps them from rolling. The X-shape also makes it easier to peel the chestnuts. The skin will begin to curl and you can easily peel back the shell with your fingers.