Marrons glacés

For 4 people
1 kg chestnut purée
300 g sugar
1 vanilla pod

Clean the Browns still raw, without breaking them.
Arrange in a casserole, better in one layer, and cover with cold water.
UN 100 g of sugar and cook over low heat for 20 minutes or so, until they become soft but without losing consistency.
Check them out and let them dry on a rack for pastry.
Now put the casserole, you get riasciacquato quickly, the remaining sugar, 2 tablespoons water and vanilla.
Stir over low heat until the sugar has melted, then simmer slowly until, lifting a bit of syrup, you form a kind of wire. Be careful though not to caramelize.
Put back the Brown in the Pan in a single layer and Cook Sweet focus for a couple of minutes.
Check them out, line them up on the baking sheet lined with baking paper and let them dry in the oven at 150° c.