Wash and dry your chestnuts;

Place the chestnuts on your cutting board flat side down, dome side up, a little hack here, you can use a bottle cap to hold them in place and keep the chestnut from rolling around;

You can either make one long horizontal cut on the dome side of the chestnut, or make a criss cross cut, repeat the same with all of them;

In a large pan, heat the oil over medium heat, add in the sugar, stir until the sugar dissolves and turns into a pretty amber color, I love using rock sugar for the best shine and glaze, but regular white sugar works too;

Carefully transfer all the chestnuts into the pan, quickly stir and coat them evenly in the oil and sugar, they will start popping and bursting open at this point, stir and cook for 2-3 minutes until the popping slows down;

Add just enough water to cover them, cover with the lid and let them simmer for 25 minutes;

Open the lid and stir again, let the chestnuts continue to cook, uncovered, until all liquid has evaporated;

You can eat them warm or chilled, enjoy!