Cashew and Chives Caramel - II Options

Cashew and Chives Caramel - II Options

Ingredients:
500 grs. Of Portuguese chestnut cooked without the peel and the skin, heavy without the peel.
Caramel Sauce:

2 cups (tea) sugar
1 cup water
2 tablespoons of vinegar
1 tablespoon butter (optional)

How to Prepare Chestnut:

To cook in common pan the nuts, (without the shells, with the skin) with enough water until softening.
Do not let it cook too much that it spoils
Soak the nuts in the syrup with the film.
The syrup should not be too thick or too thin.
Leave the nuts in the syrup for 5 'to 10 minutes.
Then drain in a fine sieve
Place on paper or foil to dry.
How to prepare the syrup:
Mix the sugar with the water and the butter, out of the fire. Bring to the fire without stirring.
When it is 5 minutes to finish, add the vinegar
The point of the syrup is when it becomes the color of guarana.
II Option:
Caramel Onions:

500 grs. Of chives in very small balls
Way of preparing:
Do the same procedure as the previous chestnut recipe.
Accompany turkey, chester, loin etc.