If you’re dreaming of a classic Christmas treat look no further than these spice butter roasted chestnuts! Perfectly roasted and great for wintertime snacking!

Did you grow up in a roasted chestnut family or a no chestnut family?

I grew up in the latter half. In fact, I had never had a chestnut until one day (In my late 20s I might add) I bought a bag of fresh roasted chestnuts from a street vendor in NYC.

Immediately – YES! They were so delicious and had the most wonderful soft potato-like texture.

That’s why I need to make my own and see just how easy it really is to make your own roasted chestnuts. In fact, it’s a simple 5-step system:

• Slit
• Boil
• Roast
• Steam
• Peel

I also decided to jazz it up with some spiced butter because all things are better with butter, right?

Don’t worry, if you’re not feeling the spiced butter you can easily eat these plain and keep it old-fashioned style.

What you’ll need

• Chestnuts – make sure to get fresh chestnuts. These can be found at most grocery stores.
• Water – this helps us soften the shells by boiling our scored nuts.
• Large stock pot – we will use this pot to boil our chestnuts.
• Baking sheet pan – the nuts will be roasted in the pan.
• Optional: spiced butter – it’s optional but this warm spiced butter is great on these roasted chestnuts!

How to pick out fresh chestnuts

Chestnuts are typically found in most grocery stores starting in late November. They are found in large bins where you can buy them by the pound.

When picking out chestnuts you want to look for nuts that have little to no blemishes on their shell, no cracks, and no wrinkling. The shells should feel firm and shiny.

How to prepare chestnuts for roasting

1. Start by inspecting each chestnut for ample firmness and no mold or cracked shells.
2. Using a sharp paring knife, or a chestnut knife, cut through the top of the shell and create a large X. Make sure you have gone through the shell for this step. It is important to not roast any uncut chestnuts as they will explode in your oven.
3. Add your scored chestnuts to a large pot and cover with water. Set on the stove over high heat and bring to a boil. Boil for 5 minutes and then drain. The reason for this step is to make it easier to peel the chestnut after roasting. These shells are VERY hard!
4. After this, follow the directions for the roasting portion of chestnuts. I have paired my chestnuts with spiced butter but you can opt to eat them plain if desired.

Tips and tricks!

1. If you do not score the top of your chestnuts they will explode in the oven. You cannot skip this step!
2. Horse chestnuts are not the same! They are poisonous and should not be eaten.
3. The skins remove easily when they are still warm. Peel immediately before they cool.
4. Make sure to let your chestnuts steam as this will also help to make your peeling easier. Plus, the crackling sound they make is pretty fun.

Why do you boil chestnuts?

We boil the chestnuts so that they pull away from the shell and make it easier to peel after roasting.

If you don’t want to boil your nuts or have more time on your hands, you can also soak your nuts in water for 12 hours before roasting.

Steaming after roasting

Steaming chestnuts after roasting can serve a few purposes:

1. Softening: Roasting chestnuts helps to cook the nuts inside the shell. However, steaming them afterward can further soften the inner flesh, making it easier to peel off the tough outer shell and thin inner skin.
2. Ease of Peeling: Steaming after roasting helps loosen the shell and the thin inner skin, making it simpler to peel both layers off the chestnuts. This is particularly helpful because chestnuts have a tough, fibrous shell and thin skin that can be difficult to remove without steaming.
3. Improved Texture: Steaming can add moisture to the chestnuts, which might have dried out slightly during roasting. This can help retain or improve their texture, making them softer and more enjoyable to eat.
4. Enhanced Flavor: Steaming after roasting might infuse the chestnuts with a bit more moisture, potentially enhancing their flavor or maintaining their moisture content, preventing them from becoming too dry.

Basically, steaming chestnuts after roasting primarily helps with the peeling process, softens the nut, and can improve their texture and flavor, making them more enjoyable to eat.

Storage and leftovers

Any peeled leftover chestnuts can be stored in an air-tight container or ziptop baggie for up to 3 days.

You can eat leftover chestnuts in salads or in pasta!

More old fashioned Christmas recipes

• Looking for the perfect vintage cocktail? Try my Tom and Jerry Cocktail Recipe
• Need an easy holiday candy recipe? Try my Homemade Maple Peanut Brittle
• Want a drink that packs a punch? Try my Aged Eggnog
• Craving the BEST cake? Try my Cream Sherry Bundt Cake