Ingredients:
- 1 pound fresh chestnuts
- Sharp paring knife or chestnut knife (optional)
Instructions:
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Score the Chestnuts:
- Place a chestnut flat-side down on a cutting board.
- Use a sharp knife to cut an “X” through the outer shell on the rounded side of the chestnut.
- Repeat for all chestnuts. This is crucial to prevent them from bursting in the oven and makes peeling easier.
Optional Soak:
- Soaking chestnuts is optional, but it can help with easier peeling.
- Soak them in cool water for 30 minutes to an hour. Drain before roasting.
Roast:
- Arrange the scored chestnuts in a single layer on a baking sheet, cut-side facing up.
- Roast in the preheated oven for 25-30 minutes, or until the shells have curled back and the flesh is tender. Keep an eye on them to avoid burning.
Wrap and Steam:
- Immediately remove the roasted chestnuts from the oven and wrap them in a clean kitchen towel (or several layers of paper towels).
- Let them steam in the towel for 10-15 minutes. This softens the inner skin, making peeling a breeze.
Peel and Enjoy:
- While still warm, peel the outer shell and the stubborn inner skin (you might need a small knife to help in some spots).
- Enjoy your warm, roasted chestnuts!
Tips:
- Fresh Is Best: Look for chestnuts that are plump, shiny, and heavy for their size. Avoid ones with cracks or mold.
- Double the Recipe: Roast a big batch! They store well and are great for snacking or incorporating into other dishes.
Alternative Cooking Methods:
- Open Fire: Perfect for holiday ambiance – score and roast directly in hot coals.
- Air Fryer: A quick option! Score and follow air fryer instructions at 400°F (200°C) for about 20 minutes, shaking halfway through.
