Roasting Chestnuts

Chestnuts the size of golfballs!

I love chestnuts.  The smell of roasting chestnuts holds the memories of countless happy holidays.  They can be roasted, candied, baked in cookies, cakes & bread.  Mmm… and my favorite panettone!  And, I haven’t even mentioned the savory applications.  But, every year the first thing I do with a fresh batch of chestnuts is roast them.

Roasting Chestnuts

The first step?  Carefully, carve small crosses into the thick shell of each chestnut. CAREFULLY!! No one wants to ruin their holiday with a trip to the emergency room for stitches or a tetanus shot.

Then, dump the lot into a big pot of boiling water.  Boil for 5-10 minutes.  Strain and line a roasting pan with a single layer of chestnuts.  Bake at 425 degrees for 25-35 minutes.  (Or longer, if you want deep roasted flavors.  They’re particularly tasty eaten steamy hot right out of the shell.)  Piled deep in a covered bowl, chestnuts stay warm for ages.  And, don’t forget… Once they get cold, they’re harder to peel.

Want even more smoky, roasted flavor?  Roast them outside on a grill with charcoal and the wood of your choice.  I prefer using a mild wood, like cherry.  But, if you want to smell like hickory for the next two days… go for it!