I recently acquired a large quantity of chestnuts. Don’t ask, I know people.
Like anyone in my position would do, I immediately took to Pinterest to figure out what the heck to do with them. When I want to know how to properly do prettymuch anything, I always ask Aunt Martha. Not kidding. There’s a homemade plaque in my dining room that reads “WWMD” (What Would Martha Do). Just yesterday I asked Martha how to properly launder a cashmere sweater. Martha knows everything.
So it turns out doing anything with chestnuts is a bit of a process…
Getting your chestnuts ready for roasting…
- Using a sharp knife, carefully cut an “X” in the shell of the chestnut, anywhere but on the flat part. This will make it easier for you to peel the chestnuts after they’re roasted, and keep them from exploding during the roasting process. So this is a pretty important step. Put all the cut chestnuts into a large bowl.
2. Heat enough water to cover the chestnuts in the bowl. I like to use my electric kettle for this step. When the water has boiled, pour it over the nuts & let them stand in the hot water for about 2 minutes. This will make the nuts more tender when they are roasted.
3. After 2 minutes, drain the chestnuts using a colander over the sink.
Roasting the chestnuts…
1. Preheat oven to 425F
2. Line a large baking sheet with foil. Spread the drained chestnuts evenly across the baking sheet, in a single layer.
3. In a small bowl, combine:
- 8 tbsp unsalted butter, melted
- 1 tsp pumpkin pie spice
- 1/2 tsp grated nutmeg
4. Pour spiced-butter mixture evenly over the chestnuts.
5. Sprinkle with:
- 1/4 teaspoon Kosher salt
6. Roast chestnuts for about 30 minutes, shaking the pan about halfway through to ensure even cooking. When the nuts are cooked, the shells will curve back exposing the meaty flesh. Your house will smell AMAZING!
*HINT* For easiest peeling, peel the chestnuts while they are still warm. Nosh on a few. They are super-filling! Any leftovers can be stored in an airtight container in the freezer.