Chestnuts are one of my favorite seasonal snacks, especially during the Holidays. Chestnuts are in season from about September to January making these little beauties very popular during the Holiday season.
No, you don't really need an open fire to roast chestnuts. Oven roasting chestnuts is really a very simple process.
Choosing the right chestnut is also easy. Look for the larger shinney chestnuts and heavier by weight. These will be what I call the meatiest.
How to Oven Roast Chestnuts:
- Using a sharp knife carve an X in the rounded side of the chestnut. (I wear a glove so I don't cut a finger off)
- Place them in a bowl or pan and fill with water. Soak them for 30 to 60 minutes.
- Preheat the oven to 400 degrees.
- Place the chestnuts on a cookie sheet cut side up. I used my 10-inch cast iron skillet to roast these.
- Bake the chestnuts for 20 to 25 minutes. You'll see the cuts peel back.
- Remove and cover for about 5 to 10 minutes. Then peel the hard shell and the tough brown skin off and enjoy your chestnuts.
Enjoy your chestnuts with a nice glass of red or white wine. Serve as an
appetizer or snack at your next party.
As always thanks for stopping by and I hope you enjoy!