Start by brushing the chestnuts under cold running water. Rub them gently with your fingers until all the loose pieces come off. This helps remove dirt and debris from the surface of the nut.

Place chestnuts on a cutting board and use a chestnut knife or a small sharp knife to "score" or cut an X-shape on the round side of each chestnut.

Add brown sugar to the water and bring it to a boil. Add chestnuts to boiling water for 2 minutes, then simmer for 1 hour on low heat until they are tender when pierced with a fork. Drain and let cool slightly.

Preheat oven to 350 degrees. Spray a thin layer of oil, then place the flat side of the chestnut on a baking sheet lined with parchment paper or foil. Bake for about 35 minutes or until shells begins to crack. The exact roasting time depends on the size of your chestnut. Shake them around once halfway through the cooking time so that both sides get evenly browned and crisped up.

Brush honey on them several times until it caramelizes for the best results.

Remove the hot chestnuts from the oven and let them cool for 10-15 minutes until they are cool enough to handle with your bare hands.

Peel the chestnuts while they are still warm and set aside. Enjoy!