Ingredients/材料：

    500g Chestnut　　500克 板栗

    45g Sugar　　45克 砂糖

    30g Water　　30克 水

    Method/做法:

    把板栗洗凈，瀝干水份。用刀在板栗上開個(gè)口子。烤箱220度預(yù)熱5分鐘。砂糖溶解于水。

    Rinsenuts and make a slit in the side of each one, using a very sharp knife. Preheat the oven to 220C/430F. Dissolve the sugar in water.

    烤盤上墊上錫箔紙，把板栗放上去，入預(yù)熱烤箱烘烤10鐘。這時(shí)切口會(huì)開裂。

    Line a tin foilin a baking tray and place the prepared chestnuts on it. Bake in the preheated oven for about 10 minutes. The cut should be split and cracked open.

    拉出烤盤，將糖水慢慢注入開口板栗。然后回爐再烤5-10分鐘。翻個(gè)面再烤上15分鐘左右。香香的糖烤栗子就好了。

    Take out the baking tray and slowly pour the sugar solution over the slit of chestnuts . Return to the oven and bake for about 5-10 minutes. Turn the chestnuts and bake for another 15 minutes.