Nuts: Roasted Chestnuts
posted by cchiu 11-15-100 12:38 PM
Rinse nuts and make a small cut in one side, using a very sharp knife (and being very careful not to cut yourself.) Some people make an X. The intent is to allow steam to escape gently instead of by explosion, which can be very messy , and sometimes painful!
Hot nuts peel easier than cold ones, so when you remove them from the heat, immediately dump them into a towel and keep them covered as you remove one at a time to peel. Or serve them in a newspaper cone and make everybody peel their own. To roast nuts: This can be done on a pan in the oven or over an open fire.
Even cooking is assured if the nuts are first boiled about 20 minutes. The boiled drained nuts can go directly into a roasting pan, or you can store them in the refrigerator for later use up to 5 days, or
freeze for up to 6 months.
To roast the parboiled nuts spread them out evenly on a pan and bake about 20 minutes at 375
degrees. Or roast them chestnut-vendor style over an open fire. Test as you go for desired softness.
To microwave nuts: Make very sure that every nut has been scored, as above. Arrange them on a
microwave-safe dish and cook for about 2 minutes on high (100 percent power).
Fresh best quality chestnuts, preferably from Italy Preheat oven to 375 degrees. Make an X with a sharp knife in the flat side of each chestnut. (Or use our brand new item, the chestnut slitter!) Place in a single layer in a baking pan with sides. Bake 30-45 minutes, or until they pop open at the slit, and the skins are turning a little bit brown. Remove from pan to a towel lined bowl, and cover with the towel and allow them to stand about 15 minutes before peeling. The outer skin as well as the thin inner skin should peel off easily.
Or, place slitted chestnuts in a chestnut roasting pan. Over medium heat, cook and shake until the chestnuts pop open at the slits and they start to turn a little brown. A little water sprinkled in with your hands from time to time helps them to steam open a little better. Wrap as above and enjoy.
To roast chestnuts in the shell. Slash through the shells on the flat side of the nuts. Place chestnuts, cut sides up, on a baking sheet. Roast at 400 degrees F (hot oven) until tender - about 20 minutes. Insert fork the rough cut in shell to test tenderness.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line