While they’ve never really caught on here, in Europe, candied chestnuts are a big deal. The Bardini brothers at Agrimontana take their flawless Italian candied chestnuts and suspend them in thick syrup. Pluck one out and eat it as is, or slice it and top some ice cream. The syrup, now flavored with chestnut, can find its way onto your morning yogurt.

In their syrup, refrigerated, the chestnuts will last for months once opened.