Start by making small cuts in the outer shell of each chestnut. This prevents them from bursting during cooking. A sharp knife works well here. Be careful! A mishap with the knife is not how you want to kick off this adventure.

In a pot, combine the water and chestnuts. Bring to a boil and let them cook for about 10 minutes. This step softens the nuts and makes peeling easier. After boiling, drain, let them cool briefly, and then remove the outer shell. Your fingers might get a bit sticky, but embrace it – that’s part of the fun!

In another saucepan, combine sugar with 200 ml of filtered water. Heat the mixture over medium heat until it dissolves completely. Once dissolved, add vanilla extract and cinnamon if you're using it. Stir well.

Add the peeled chestnuts to the syrup. Simmer them over low heat for about 2 hours, stirring occasionally. You'll know you’ve reached the right consistency when the syrup thickens and coats the chestnuts nicely.

Once the chestnuts are evenly coated, remove them from the syrup and arrange them on a wire rack. Allow them to dry for at least 24 hours. If you want that glossy finish, dip them back in the syrup one final time and allow them to dry again. It’s worth the wait!