Don’t have an open fire handy to make your own roasted chestnuts the traditional way? No worries, you can make them in the oven too! Here’s how…
- Use chestnuts that are fresh, older nuts will take forever to roast and will likely turn out too hard to eat.
- Select nuts that are more or less the same size so they will cook evenly.
- Wash them in cold water then pat dry.
- For each chestnut, cut an “X” in the flat side. You want to cut deep enough to cut through the shell completely, yet not cut the nutmeat inside. This cut allows the steam to escape while the chestnuts are cooking. Make sure to use a sharp knife to make the job easier.
- Preheat oven to 400°F.
- Place prepared chestnuts on a baking sheet and roast in the oven for 20 to 25 minutes or until done. Signs that the chestnuts are done: the nutmeat is tender, golden and the shell begins to curl up where the “X” cut was made.
- When fully roasted, remove from oven and allow the nuts to cool a bit so you can handle them with a towel without burning yourself. Once cool enough (but still quite warm), shell the chestnuts with a sharp knife (the shells should come off easily). You can also try peeling the shells away by rubbing them apart with a towel (while chestnuts are still hot).
Shelf life: For best results eat the chestnuts while still warm from the oven, but you can store them in the refrigerator for about 1 week in an airtight container. You can also freeze them by allowing them to cool completely then arrange them in a single layer on a baking sheet and popping the tray in the freezer. After frozen, place them in a freezer bag or container, remove all air and store in the freezer.