Roasting Chestnuts
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 servings
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Course
Snacks
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Cuisine
International
Roasting Chestnuts
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- chestnut
- heavy skillet
- sharp tipped pairing knife
- char coal fire
Instructions
- When choosing your chestnuts at the market they should be firm, dry, deep brown in color and glossy. When shaking the chestnut, the nut inside the shell should not be loose and therefore there should be no “rattling” sound.
- With the tip of a pairing knife, score each chestnut on the under, flatter side or on the side of it. Although it depends on what you will use them for later, generally speaking the round upper side needs to be intact. Whilst roasting chestnuts will release stem and if they are not scored, they will explode.
- Preheat your oven to 220 °C (425 °F).
- Place the scored chestnuts in a heavy skillet or baking sheet bake in the oven (or above the charcoal fire). Shake the pan a couple of times while baking for approximately 15-20 minutes or until the shell starts to separate from the nut, revealing the golden brown, roasted chestnut.
- Remove the chestnuts from the oven and let cool a little until you can handle them easily.
- Peel off the shell and the brown inner skin.
- The chestnuts are now ready to eat or can be further processed in a puree for desserts, glazed/caramelized as an garnish to the Christmas turkey or candied and preserved.
Notes
- Note:If the inner skin does not easily come off the chestnut it means that the chestnut is not cooked enough. Alternatively an over-roasted chestnut will be very dry and hard.
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