Spice Butter Roasted Chestnuts
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!
Servings: 4 servings
Ingredients
- 1 pound fresh chestnuts
- 8 tablespoons unsalted butter melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Instructions
For chestnuts:
- Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the flesh of the nut.
- Once you have cut all the nuts add them to a large stock pot, cover with water, and place on the stove over high heat.
- Bring the pot of nuts to a boil and boil for 5 minutes. Remove from heat and drain.
- Preheat oven to 425 degrees F.
- 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.
- Roast for 30 minutes or until the shells are curved back and the meaty flesh is exposed.
- Once your chestnuts have been roasted, place them in the middle of a damp kitchen towel, gather up the sides, give them a gently squeeze, and let the chestnuts steam and crackle for 10-15 minutes. You can also use a steamer basket if you own one.
- After steaming, open the towel, and peel the chestnuts while they are still warm.
- Eat plain or dip in your prepared spiced butter sauce.
For butter sauce:
- Melt butter and whisk in spices.
- Place in a bowl for dipping or drizzle over peeled chestnuts.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 51g | Protein: 2g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 151mg | Potassium: 560mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 731IU | Vitamin C: 46mg | Calcium: 35mg | Iron: 1mg