Ingredients
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1 1/2 - 2
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1
-
1/4
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-
-
-
-
-
-
-
-
-
-
-
Directions
Roasted Chestnuts Oven or Stove Top, This is a pretty simple recipe made stove top These are great to bring on a winter snow covered walk to keep warm Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya! Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted An overcooked chestnut is dried out and hard Cover the chestnuts with a towel to keep them warm while serving Try a little salt on your chestnuts If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting If you don’t score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed , Thank you, Rita, for these instructions My husband was born and raised in Marion, Massachusetts, right near the entrance to the Cape But neither he nor I (born and raised in New Orleans) have ever had roasted chestnuts I saw some for sale on a website tonight but first needed to figure out how to roast them successfully Your oven recipe sounded great and had a sterling review from someone who had some experience with them, so I’m off to order some for us to try Will come back and review them again once we try your very helpful oven recipe!, So I tried the stove top method Just a warning use a cast iron lid! The reason is some explode and if your lid is not heavy enough you will have Chestnut everywhere Glad I decided to use my cast iron to roast these up Very scary experience when a few of them tried to pop off the lid
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Steps
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1
Done
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Toss Chestnuts With Oil. |
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2
Done
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in a Dry Pan Over Low Heat Heat Pan Till Hot, Then Add Chestnuts Cover and Stir Every Few Minutes For 15 Minutes. |
|
3
Done
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Add Water and Continue to Roast, Covered and Stirring Until Water Is Evaporated and Chestnuts Are Tender About 5 Minutes. |
|
4
Done
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Serve Hot With Salt. |
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5
Done
|
or Oven Method: |
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6
Done
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Preheat Oven to 425 Degrees. |
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7
Done
|
Roast Unseasoned Chestnuts For 20 to 30 Minutes or Until Chestnuts Are Tender, Easy to Peel, Golden Brown in Color, and the Shells Are Beginning to Open. For Even Roasting, Gently Stir to Turn Them Over After About 10 Minutes. the Sliced Part of the Shells Will Curl Back. |
|
8
Done
|
Remove the Nuts from the Oven, Make a Mound of Them in an Old Towel, Wrap Them Up, Squeeze Them Hard -- They Should Crackle -- and Let Them Sit For a Few Minutes. |
|
9
Done
|
Meanwhile Open a Bottle of Vino, Pour Yourself a Glass, Peel Nuts When They Are Cool Enough to Handle, and Serve With Salt If Desired. Because Hot Chestnuts Peel Easier Than Cold Ones. |
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10
Done
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Enjoy! |
