So I took two totally different approaches from Joy of Cooking and The Professional Pastry Chef and came up with my own way to make candied chestnuts. I took one cup of freshly roasted chestnuts, 1/2 cup of water and 1/2 cup of sugar and put them in a sauce pan.
I brought them to a boil and then turned down the heat to a light simmer and cooked the chestnuts for 20 minutes. Then I covered with a lid and left them to soak. Right now they are sitting in my fridge and I am going to chop them up later for making rugalech cookies for the first time.
When I first made these I had no idea what to do with them. What would you do with candied chestnuts for Christmas? How would you use them in you holiday kitchen?