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Like all candying, just with chestnuts. They need to be thoroughly cooked first before beginning the candying, they will not get any softer!
Start with a 1:2 sugar-to-water syrup (it needs to be that low, otherwise the sugar won't start to osmosify!), then every day increase sugar by 50% for 3 days (
For example: start with 500 gr sugar, 1 l water, then increase by 250 gr per day
The syrup, of course, can be aromatised with vanilla or Scotch (highly recommended), for example.
On day 4, add 250 gr of glucose instead of sugar. This will prevent crystallisation.
On day 5, 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° to dry.