The sweet, comforting scent of roasting chestnuts is an instant pick-me-up on a cold evening. Want to roast them at home for the holidays? Here’s how.
Roasted Chestnuts
- Look for healthy (unwrinkled shells and a glossy brown surface. Dingy or mottled shells may indicate mold, and small pinholes likely indicate that worms have been drilling; avoid such nuts. Fresh chestnuts are firm to the touch and heavy in the hand, with no space between the shell and the meat of the nut inside.)
- First (using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.)
- After slitting the shells (transfer the chestnuts to a chestnut roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes. Note: do not use a nonstick pan.)
- While the chestnuts are hot (remove and discard each shell and the papery skin.)
Adapted from Martha Stewart