Korean chestnut balls (You-raan)

Source: The Art of Korean Cooking (1971) by Harriett Morris.  Illustrations by Joon Lee.  Charles E. Tuttle Company: Rutland, Vermont: Tokyo, Japan.  ISBN: 0-8048-0036-7.

• 30 chestnuts

• 5 tablespoons sugar

• 2 teaspoons cinnamon

• 4 tablespoons pine nuts

Boil, the chestnuts in the shells 10-15 minutes.  Remove shells and skin.  Mash.  Add sugar and cinnamon.  Mix well.  When the mixture sticks together, make into balls 1/2 inch in diameter and roll in finely chopped pine nuts.  If the nuts do not stick well, first roll the chestnut balls in a little honey and then in the nuts..