Have you ever wondered how to roast chestnuts? Surprisingly, no special equipment is required. All you need is 20 minutes and a few simple steps. Read our article about which methods can be used to roast chestnuts.
What you need:
Fresh chestnuts
water for soaking
A baking tray
A damp towel to steam the chestnuts after roasting.
How to make roasted chestnuts in the oven:
- 1. Slit the chestnuts: Place a chestnut flat side down on a cutting board (round side up). Hold the chestnut firmly between your thumb and forefinger and use a serrated knife to cut a long slit into the round side. Make sure you cut the peel all the way through. Then make a second cut, forming an “X” on the rounded side of the chestnut. The slit is important so that it doesn't explode in the oven and is easier to peel.
- 2. Soaking:Chestnuts in onePlace in bowl and cover with water. Let them soak overnight or for 10-12 hours. A Faster Soaking Method: This method can remove the hairy, papery skin, but it's not quite as easy as soaking it overnight. Bring a pot of water to the boil and place the chestnuts in the hot water for 5 minutes.
- 3. Roast: Preheat your oven to 180ºC. Take the chestnuts out of the water and pat them dry. Place them on a baking sheet in a single layer, flat side down and slotted side up.RoastCook for 30-35 minutes or until you see the shells have retracted and the nuts inside have softened.
- 4. Steaming: As soon as you remove them from the oven, place the hot chestnuts in a damp kitchen towel and lift the ends of the towel to create a bag. Twist the bag shut and squeeze the chestnuts firmly inside (you should hear them crackle). Let them rest in the towel for 10-15 minutes. This allows the excess steam to escape and makes peeling easier.
- 5. Peel: Once the chestnuts have steamed, you can peel off the peel. It's easiest to remove the shell when the nuts are still hot. Therefore, peel off the skin immediately by gently pulling on the “X” and peeling away the hairy, papery skin surrounding the chestnut to reveal the yellow nut inside. Discard any nuts that are sticky or look like they are spoiled inside.
- 6. Enjoy: Eat them plain, serve them with soup or noodles, or store them in the fridge for up to 3 days.
Other suitable roasting methods
- Roast chestnuts in the pan: To roast, first prepare a hot, open fire (or stovetop). Then follow steps 1 and 2 above and place the chestnuts, slit side up, in a cast iron skillet. Place them on the hot coals of the fire or on the stovetop and roast for about 10 minutes (stirring once or twice so they roast evenly and don't burn). Then follow steps 4-6 of the recipe above.
- One canChestnuts roast on the grill: Follow steps 1 and 2 of the recipe card and then preheat the grill to approximately 200º C when readyfor roastingare. Place the chestnuts in a single layer (slit side up) in a grill basket or directly on the grill rack if the rack is thick enough to keep them from falling through. Roast the chestnuts for about 15 minutes, stirring every 5 minutes to prevent them from burning. Then follow steps 4-6 of the recipe.
- Chestnuts in the microwaveTo prepare: Prepare the chestnuts as described in steps 1 and 2, warming one chestnut in the microwave for 30 seconds (or 2 for 1 minute). Place in a damp towel to steam, then peel and enjoy.
- Alternatively you canPrepare steamed chestnuts in the saucepan: Slice chestnuts as described in the recipe card above. Cover with water and pressure cook for 15 minutes. Then pat dry and peel.
Prepare candied chestnuts
Preheat the oven to 180°C. Bring 1/2 cup brown sugar, 1 tablespoon water and 1 tablespoon butter to the boil in a small saucepan and add the roasted and peeled chestnuts, tossing until coated on all sides. Then place on a greased baking sheet and bake for 5 minutes, turn over and bake for another 5 minutes.
