There’s nothing more comforting of the wonderful aroma of roasted chestnuts on a cold fall/winter day. Learn all the tricks to make this healthy treat and enjoy during the winter holidays.
Chestnut season starts in early October and runs through until late December. Healthy, low in cal and packed with nutrients, chestnuts are a fantastic winter snack to enjoy by yourself or share with friends on a cozy night in.
They only have a short season and autumn is just the perfect time to enjoy them fresh! Whether you’re lucky to have a wood nearby or you simply buy them at your local grocery store, you should definitely give homemade roasted chestnut a try.
Here are 5 helpful tips for perfectly roasted chestnuts:
Choose good chestnuts: Not all the chestnuts were created equal and are good for roasting. When buying chestnuts, look for even-sized nuts with undamaged shells and no pinholes ( which indicate there’re worms inside). They should also feel quite heavy in your hand.
Cross the chestnuts: Arrange the chestnuts flat side down on a cutting board. With the help of a small paring knife score a cross through the skin on each chestnut. You can also simply score a line, it works too.
Soaking time: Once you have scored the shells, place the chestnuts in a bowl of hot water for 1 minute then drain and pat dry. This will help speed the cooking process and avoid burnt chestnuts.
Use a chestnut pan: The best way to roast chestnuts is by using a chestnut roasting pan or a rimmed baking pan, and cook them for about 30 minutes, shaking the pan occasionally.
If you don’t have this specific pans or want to roast them in the oven, place chestnuts on a single layer over a large aluminium foil, and gather up the edges to form a parcel slightly open on top. Arrange on a baking tray and bake at 350°F/180°C for 30 mins.
Peel them off quickly: The shells become hard to peel when they’re cold. Remove the skin with the help of a pairing knife as soon as they are cold enough to handle. You can enjoy chestnuts right away or store them in the fridge in an airtight container.
Hope you guys have fun making some delicious roasted chestnuts this season! Let me know how you liked them by leaving a comment below. Even better, snap a picture, tag it #thepetitecook and share it on Instagram! Looking at your foodie pics always makes me hungry :)!
- ½ kg chestnuts
- sea salt to season
- Heat the oven to 180C/350F/Gas 4.
- Using a small pairing knife, cut a cross or a line into the skin of each chestnut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
- You can also roast them in a traditional chestnut pan. Simply cook them over medium heat with a lid on, shaking the pan occasionally for about 20/30 mins or until they are tender.
- Peel the skin off as soon as they cold enough to handle. Do it straight away as it's harder to peel them when they're cold.
- Eat straight away or refrigerate in airtight container.