Few foods say “Fall” quite like roasted chestnuts. Their nutty sweetness and soft, comforting texture make them perfect for snacking on a chilly evening or adding to festive dishes. While cracking into chestnuts takes a little effort, the aroma that fills your kitchen and the warm, tender bites are well worth it. With just a few simple steps, you can transform raw chestnuts into a delicious treat to enjoy on their own or in stuffing, soups, and winter braises.
This method works best with an adjustable utility knife, set with the blade extended halfway or less for better control and safety.
METHOD:
- Hold the chestnut firmly and make a cut around the rim of the nut—like the hinge of a clam shell, but at the widest part of the chestnut rather than the middle. Place your thumb on the back of the nut as you draw the blade around, cutting through both the outer shell and the inner skin. Keep the nut between your thumb and the blade at all times.
- Once all the nuts are scored, soak them in cold water for a few minutes. Drain and spread them onto a heavy sheet pan. Roast in a preheated 400°F oven for 10–12 minutes, until the shells look crisp and begin to curl back from the cuts.
- Remove from the oven and cover with a towel to trap steam. Peel while they’re still warm, starting with the easiest ones first. If some are stubborn, return them to the oven for another 5 minutes and try again.
Enjoy roasted chestnuts on their own, or freeze in bags for later use in stuffing, soups, and braises.
RECIPES: Here are more chestnut recipes to try!
