Candied Chestnuts

Photo: flickr user avlxyz

Ingredients

1 kg chestnuts, shells removed

900 grams sugar (caster)

600 mls water

2 teaspoons vanilla essence

Preparation

In a large saucepan, cover chestnuts with water. Bring to the boil,simmer 8 minutes. Drain and discard liquid. Using a kitchen towel, rub off brown inner skins. In a large saucepan, cook sugar, water and vanilla over low heat until sugar dissolves. Increase heat and simmer 10 minutes.

Pour syrup and nuts into a large bowl. Let stand for 12 hours. Return to pan and boil 1 minute. Return to bowl. Let stand 24 hours. Repeat process 3 times until syrup has been absorbed.

Preheat oven to 65C. Cover a wire rack with greaseproof paper. Place chestnuts on wire rack. Place in oven with oven door open 2 hours or until firm. Remove from oven and cool.

Store in container lined with greaseproof paper.