Roasting you own chestnuts isn’t hard! Not only do I show you how but I give you a sweet recipe for spice butter roasted chestnuts as well. Hello Christmas!
The first time I had roasted chestnuts I was in New York City. I was walking around with my sister and we were talking about how we had both never had them but wanted to give them a try. Luckily for us it was Christmas in NYC and almost every street vendor has roasted chestnuts for sale.
The first thing that threw me off was that they were soft and almost potato like in texture. I don’t know why but I assumed like most nuts they would be hard and crunchy.
Boy was I wrong.
I shared my bag of chestnuts with my sister but never quite got around to making them at home. “How hard could it be?” I thought to myself. Well, the actually process of roasting them is a breeze it’s the prep that is slightly annoying.
I knew I had to make a little X over the top of the nuts but it’s must harder than it looks. I saw on Amazon you buy a chestnut scoring knife but I felt that would be an unnecessary purchase. It’s not like I’m sitting here all Christmas long roasting chestnuts…over an open fire…
If you’re wondering why you have to cut an X onto the top of nut it’s because if you don’t it will explode.
In your oven.
That is no no fun. Trust me.
To make my nuts even more delicious (yes, I’m thinking it too) I roasted them with a little spiced butter. I used lots of nutmeg in my spice mix because nutmeg just screams Christmas to me. I think this would also be great with the addition of rosemary or thyme.
Just remember to peel the nuts while they are still warm. If you wait till they cool it will be a lot harder to peel.
Spice Butter Roasted Chestnuts
Roasting you own chestnuts isn't hard! Not only do I show you how but I give you a sweet recipe for spice butter roasted chestnuts. Hello Christmas!
Yield: 1 pound
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 pound fresh chestnuts
- 8 tablespoons unsalted butter, melted
- 1 teaspoon apple pie spice
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
Preheat oven to 425 degrees.
Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the nut.
Once you have cut all the nuts soak them in a bowl of super hot water for 2 minutes.
Lay out a large piece of foil onto a rimmed baking sheet. Gather up the edges to make a little wall.
Place the chestnuts (flat side down, X side up) inside the foil. Try not to overlap.
Add melted butter and spices in a bowl and mix to combine.
Pour over chestnuts and roast for about 30 minutes until the shells are curved back and the meaty flesh is exposed.
Peel while still warm and dip in butter sauce.