Roasted Chestnuts
Makes about 4 cups
  • 6 cups (892 grams) whole chestnuts in shells
  1. Preheat oven to 425°F (220°C). Using a sharp paring knife, cut an “X” in rounded side of chestnuts. (This lets steam escape, and will prevent them from exploding.) Place on a rimmed baking sheet, cut side up.
  2. Roast until shells curl away from nutmeats, 20 to 30 minutes.
  3. Wrap hot chestnuts in a kitchen towel, and squeeze gently to further loosen shells. Let stand until cool enough to handle. Peel shells from nutmeats. Use immediately, or store in a resealable plastic bag at room temperature for up to 24 hours.
Recipe by Bake from Scratch at