Preparation:
1. Cut an X on the flat side of each chestnut. In a jelly-roll pan roast the chestnuts in a preheated 375 degree oven for 20-25 minutes, or until the shells have cracked and the chestnuts are tender when pierced with a knife. Let the chestnuts cool lightly and remove the shell and the papery inner skin.
2. In a large pan combine the brown sugar and 4 cups water and heat the mixture over low heat, stirring , until the sugar is dissolved. Bring the sugar syrup to a boil and add the peeled chestnuts and the vanilla bean. Bring the mixture back to a boil and let it cool. Let the chestnuts soak, covered overnight.
3. Return the mixture to a boil and with a slotted spoon transfer the chestnuts to warm jars. Divide the brandy evenly among the jars, add enough syrup to cover the chestnuts, and seal the jars. Process the jars in a boiling water bath for 50 minutes. Let the jars cool completely before checking the seal. | 