Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  fresh unshelled chestnuts
  2               cups  firmly packed brown sugar
  1                     vanilla bean -- split lengthwise
  1                cup  brandy

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.

Nutritional Information:

2200 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 428g Carbohydrate; 0mg Cholesterol; 174mg Sodium