Chestnuts, 1 quart, Granulated sugar, 1 pound, Water, 2 cups.
Put a quart of fine large chestnuts into a frying-pan and roast, then skin them, and stick a wooden tooth-pick into each one. The chestnuts should not be allowed to brown.
Boil the sugar with 2 cups of water, to the candying stage, and then dip each nut into it. Stick the ends of the little skewers in a dish of brown sugar, to drain and harden.