Roasted Chestnuts
Tender, golden-edged roasted chestnuts scored, roasted and steamed under a towel for easy peeling and rich, nutty flavor.
Ingredients
Main
- 1 lb fresh chestnuts rinsed and scored with an X
- 0.25 cup water for steaming
- 1 pinch sea salt optional, for seasoning
Instructions
Main
- Preheat your oven to 425°F (220°C), about 10 minutes until thermometer reads steady heat.
- Rinse and pat dry chestnuts, then carve a clear X on the rounded side of each nut with a sharp knife.1 lb fresh chestnuts
- Place chestnuts in a single layer on a rimmed baking sheet, pour water around (not over) to keep scores visible, and bake for 25 minutes until shells crack and edges are golden.1 lb fresh chestnuts, 0.25 cup water
- Remove the pan, cover chestnuts with a clean towel, and let rest for 10 minutes to steam. Peel warm, discarding shells and inner skins.1 lb fresh chestnuts
Notes
Score chestnuts at least 1/8" deep to ensure shells peel away cleanly.
Cover with a towel immediately after roasting and let steam for 10 minutes to loosen skins.
Store unpeeled in the fridge up to 3 days or freeze peeled nuts for up to 1 month.