Sweet Roasted Chestnuts With Vanilla And Fennel

• 1 14.8-oz. jar roasted, peeled chestnuts (or about 1 pound chestnuts you've roasted and peeled yourself)
• 6 tablespoons unsalted butter
• 1/4 cup maple syrup
• 1 teaspoon fennel seeds
• 1 vanilla bean, scraped (or 1 1/2 teaspoons pure vanilla extract)
• A good pinch of salt
• 1 cup water

1. Preheat your oven to 375u0b0 F and prepare a baking sheet with a parchment roasting bag (or make a big envelope out of parchment paper).
2. If your chestnuts come packed in water, drain and rinse them. Transfer them to a cutting board and give them a very rough chop-really, just break them up. Add them to the bag.
3. Add the butter, maple syrup, fennel seeds, vanilla bean seeds (I like to include the bean itself, too-it's pretty, and holds vanilla flavor itself), salt, and water to the bag. Seal or pinch the bag closed and slide into the preheated oven.
4. After 5 minutes, carefully use tongs to give the bag a good shake, distributing the (now melted) butter with the chestnuts and spices. Roast for another 15 to 20 minutes, until the chestnuts have softened a bit.
5. Remove the pan and let rest 5 or so minutes before opening. Taste for salt and add a pinch more, if you like. Pour the chestnuts and sauce into a bowl and serve immediately (especially over tangy yogurt or vanilla ice cream!) or pack into a jar and refrigerate for up to a week.
6. To reheat the chestnuts, warm in a pan over very low heat with a splash of water, tossing them often.

chestnuts, unsalted butter, maple syrup, fennel seeds, vanilla bean, salt, water

Taken from food52.com/recipes/65121-sweet-roasted-chestnuts-with-vanilla-and-fennel (may not work)