Korean sweetened chestnuts (Sang-newl)

Source: The Art of Korean Cooking (1971) by Harriett Morris.  Illustrations by Joon Lee.  Charles E. Tuttle Company: Rutland, Vermont: Tokyo, Japan.  ISBN: 0-8048-0036-7.

• raw chestnuts

• sweetened water

Remove the shells from raw chestnuts and cut flat across the top and bottom.  Cut the sides of the chestnuts into diamond shapes.  Put into sweetened water until time to serve.  Arrange attractively on small plates..