1. Method 1

1. Wash and dry the chestnuts, and use a knife to make a vertical cut on each chestnut (cut through the skin).

2. Put the chopped chestnuts into a bowl and pour in 1 tablespoon of vegetable oil (any vegetable oil is acceptable, such as soybean oil and corn oil. Peanut oil and camellia oil are better).

3. Stir the chestnuts so that the surface of each chestnut is evenly coated with a layer of vegetable oil.

4. Line a baking sheet with tin foil, spread the chestnuts flatly into the baking sheet, and put it into a preheated oven at 200 degrees.

5. Mix white sugar and water, heat and stir over water to completely dissolve the white sugar in the water and become sugar water. After the chestnuts are roasted in the oven for about 25 minutes, take out the baking sheet. Use a brush dipped in sugar water and brush it on the surface of the chestnuts. (Turn the chestnuts while brushing, pay special attention to the cracks of the chestnuts)

6. After brushing with sugar water, continue to put it in the oven and bake for 5 minutes.

2. Method 2

1. Wash the raw chestnuts with clean water and dry them. Use a knife to make an incision on the skin of the chestnuts. Cut lengthwise along the grain of the chestnut skin to make it easier to preheat and open when heating.

2. Add a little olive oil and mix well. Line a baking sheet with tin foil and place the stirred chestnuts into the baking sheet.

3. Place the baking sheet into the middle rack of a DMK-45RCLF (45L) oven preheated to 200 degrees. Heat the oven for about 30 minutes.

4. Put the white sugar in a bowl, add hot water to melt the sugar to make sugar juice. When it is heated for 20 minutes, take out the baking pan, brush evenly with sugar juice, brush more on the incision, and bake again in the oven for 10 minutes.