On Sun, 03 Jun 2007 21:34:53 -0700, Jennyanniedots
> wrote:

>Finding fresh water chestnuts is no sweat here in Boston. There are
>lots of Asian superstores. They're quite delicious! Maybe I should try
>to follow some sort of caramel popcorn recipe to make the
>coating....I'm just not sure whether to try and cook the water
>chestnuts a little first. They are OK raw, but could probably stand a
>little cooking.

I've ignored this thread up to now because I've never heard of
caramelized water chestnuts and had nothing to contribute, but I have
a couple of questions...

Wouldn't the heat of the hot caramel affect the water chestnuts in as
if they were being cooked? Are they baked in the oven after they are
coated - like we do with caramel popcorn? All that heat should cook
them enough, if they need cooking at all.

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