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Easy Oven Roasted Chestnuts
Easy Oven Roasted Chestnuts
From the blogger: "These Easy Roasted Chestnuts are so simple to make, mostly hands-off, and perfect for the holiday season! The smell of chestnuts roasting over an open fire immediately transports me to Germany. For a long time I assumed I couldn’t roast chestnuts at home. I guess I assumed it was too complicated or that I’d need highly specialized tools I didn’t already have at home. But then my husband told me that he used to eat freshly roasted chestnuts at a friend’s house at Christmas time when he was growing up! So I decided to make them at home and it turned out to be so easy and a lot of fun. If you haven’t tried roasted chestnuts, you’re missing out. They’re so easy to make at home and you don’t need any specialized tools. Maybe you’ve enjoyed chestnuts and their sweet flavor in Thanksgiving stuffing or another holiday dish but still haven’t eaten a freshly roasted one? Let’s change that! Christmastime is the perfect time of year to make these delicious nuts, whether for your Christmas dinner or simply as a fun seasonal activity. Roasting chestnuts at home might just become a delicious new tradition! I assume you can’t roast chestnuts over an open fire or hot coals in your kitchen, so I’m going to show you the easiest and best way to make them at home using a few simple kitchen tools and your oven. "
Yields1 pound
Preparation Time35 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 1 pound fresh, raw chestnuts in their shells
- warm water
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Pre-heat oven to 350F / 175C.
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Place chestnuts flat side down on a cutting board. Carefully cut an X or one long slit on the rounded side of each chestnut using a sharp knife. Don't skip this step - it's what will keep the nuts from exploding while baking and makes the post-roasting peeling process much easier.
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Place the raw chestnuts in a bowl of warm water and let them soak for 30 minutes. This will ensure that the nuts don't dry out while roasting and contributes to easy peeling.
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Drain nuts and place in a single layer on a baking pan or rack. Leave space in-between the chestnuts.
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Roast at 350F / 175C for about 30 minutes. They're ready when the skins have receded and the nut meats are visible and soft.
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Place chestnuts on a clean tea towel and squeeze the nuts to get the shells and inner skin off. They should be easy to remove using the towel (they'll be hot so be careful).
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Let the nuts cool for a couple minutes, then pull the shells and skin off.
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Serve warm (they will become hard as they cool).
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