Candied Chestnuts

Carefully score the flat side of each Marrone chestnut with a small, sharp knife.

Place the scored Marrone chestnuts in a large pot, cover completely with cold water, and bring to a boil. Simmer for 5-7 minutes.

Remove the Marrone chestnuts from the hot water a few at a time, and while still warm, carefully peel both the tough outer shell and the thin inner skin (pellicle). Be gentle to keep the Marrone chestnuts whole.