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Like all candying, just with chestnuts. They need to be cooked first before beginning the candying.
Start with a 1:2 sugar-to-water syrup, then every day increase sugar by 50% for 6 days (for example: 500 gr sugar, 1 l water, then increasing by 250 gr per day).
The syrup, of course, can be aromatised with vanilla or whisky, for example.
I've seen one recipe that adds 50% of the initial sugar in glucose at day 4 (and stops the process on the next day)
On day 6, take them out, leave them to dry a few hours.
Then, with a few Tbsp. of the syrup and a truckload of powdered sugar, make icing. Cover the chestnuts in it, then put them for 1' in the convection oven at 200°