Spice Butter Roasted Chestnuts

For chestnuts:

1. Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the flesh of the nut.
2. Once you have cut all the nuts add them to a large stock pot, cover with water, and place on the stove over high heat.
3. Bring the pot of nuts to a boil and boil for 5 minutes. Remove from heat and drain.
4. Preheat oven to 425 degrees F.
5. Lay out a large piece of foil onto a rimmed baking sheet. Gather up the edges to make a little wall.
6. Place the chestnuts (flat side down, X side up) inside the foil. Try not to overlap.
7. Roast for 30 minutes or until the shells are curved back and the meaty flesh is exposed.
8. Once your chestnuts have been roasted, place them in the middle of a damp kitchen towel, gather up the sides, give them a gently squeeze, and let the chestnuts steam and crackle for 10-15 minutes. You can also use a steamer basket if you own one.
9. After steaming, open the towel, and peel the chestnuts while they are still warm.
10. Eat plain or dip in your prepared spiced butter sauce.

For butter sauce:

1. Melt butter and whisk in spices.
2. Place in a bowl for dipping or drizzle over peeled chestnuts.