MY SPANISH RECIPES !!!

1 kg of chestnuts
1 kg of sugar
650 ml. of water
1 vanilla bean

Remove the shells and membranes from the chestnuts.
Cover the chestnuts with water in a large pan, bring to the boil and cook for 8 minutes or so.
Drain and discard the water and then rub the chestnuts between kitchen towel until the skins come off.
Cook the sugar, water and the vanilla bean on a low heat in a large pan, stirring continuously until the sugar dissolves.
Allow to gently simmer for 5 minutes and then add the chestnuts.
Bring to the boil and cook for 10 minutes.
Remove from the heat and discard the vanilla bean.
Then cover and stand over-night or at least 12 hours.
Bring to the boil again and cook for one minute.
Allow to stand again for another 24 hours.
Repeat this process again until all the syrup has been absorbed. This shouldn't take more than 3-4 times. Over-cooking may inhibit the crystallization process.
To dry the chestnuts, preheat the oven to 65°C (about 150"F), cover an oven rack or baking rack with parchment paper (or waxed) and distribute the crystallized chestnuts evenly. Allow to dry out with the oven door propped open a few centimetres for about 2 hours until they are firm.
Cool completely.
Store in a container with parchment or waxed paper between the layers and they will keep about 2 weeks.