Candied Chestnuts

2 cups chestnuts (if using bottled chestnuts, there are about 7 ounces in 2 cups)
1/4 cup maple syrup
1 tablespoon sucanat sugar (or granulated sugar)

If you are using fresh chestnuts, remove skin. (Bottled chestnuts should already have their skins removed.)
Add the chestnut and maple syrup to a small sauce pan and cook over medium heat until syrup thickens and mostly absorbs into the chestnuts (about 10 minutes). Lower heat a little, add the sucanat sugar, mix and heat for another 2 minutes. Remove from heat.