With chestnuts being readily available in most major supermarkets in the lead-up to Christmas, this has become one of my favorite annual treats. The process is surprisingly simple, you can enjoy them whenever you like (and impress guests with them, too), and you’ll even save some money. And, while roasting them over an open fire is excellent, if you can do so, almost anyone can enjoy this method for cooking chestnuts in the oven. If you’re foraging for chestnuts, ensure you only choose sweet chestnuts and not horse chestnuts (conkers), as the latter is poisonous for human consumption. To tell them apart, sweet chestnut shells are covered all over in very thin, almost brush-like spikes. In comparison, horse chestnuts have just a few more pronounced spikes/ bumps on their skin. The shape also differs, with edible chestnuts containing a tassel/point, whereas horse chestnuts are rounded and smooth. Store the fresh, scored chestnuts in a Ziplock bag with excess air removed for up to 6 months in the freezer.
How to Prepare Chestnuts Before Roasting
First, preheat the oven to 425ºF/220ºC. Then, wash the chestnuts well and pat them dry. Continue scoring the round side of each chestnut, then transfer them to a large foil-lined baking sheet or an oven-safe dish. And this is how to bake chestnuts. The exact time to roast the chestnuts will vary based on their size, so first check on them at 10-20 minutes. In the end, squeeze the nuts in the tea towel to help crack some skins. If the nuts are still very hot, use a kitchen towel while peeling them back from the scored X. Remove the hard outer shell and the papery skin between the shell and the nut. Unfortunately, sometimes you’ll only be able to tell if a chestnut has gone bad after peeling it. If you notice any signs of mold, like gooey flesh, black spots, or mold, discard them. Or allow the cooked chestnuts to cool and transfer them to a freezer-safe Ziplock bag. Use a straw to suck out as much excess air as possible and seal. Then store for up to 3 months. Leave them to thaw in the fridge overnight before reheating.
Cinnamon sugar – alternatively, mix this with melted butter to create a drizzle/sauce, Ginger, Nutmeg, Allspice, Salt & rosemary, Salt & thyme.
You could also use baked chestnuts in other recipes. For example, chop them to add to salads, stir-fries, and risotto, mix them into stuffing, enjoy chestnut soup, or turn them into chestnut puree to add to sauces and desserts. What are your favorite ways how to eat roasted chestnuts?
