How To Roast Chestnuts At Home In The Oven Recipes

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ROASTED CHESTNUTS



Roasted Chestnuts image

These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.

Provided by Angel

Categories     Appetizers and Snacks     Nuts and Seeds

Yield 6

Number Of Ingredients 4

1 pound chestnuts
¼ cup butter
salt to taste
1 pinch ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  • Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  • Allow to cool and peel off the shell.
  • Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g

ROASTED CHESTNUTS OVEN OR STOVE TOP



Roasted Chestnuts Oven or Stove Top image

This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 4

1 1/2-2 lbs chestnuts, Using a sharp knife cut an X into one side of the chestnut to allow the steam caused by roasting to
1 tablespoon vegetable oil
1/4 cup water
salt (to season)

Steps:

  • Toss chestnuts with oil.
  • In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
  • Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
  • Serve hot with salt.
  • Or Oven method:.
  • Preheat oven to 425 degrees.
  • Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
  • Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
  • Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
  • Enjoy!

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  • With a sharp knife (serrated works best- but I also have a small, slightly curved knife I often use - as pictured), carefully slice an ‘X’ onto the rounded side of the chestnut. Make sure to cut through the outer shell of the chestnut, but try to avoid cutting into the chestnut.Don’t make the x too small, or they’ll be harder to peel, even after roasting. There are differing opinions on which side of the chestnuts you should cut - some say the flat side. However, cutting the round side makes them easier to place on the baking tray without rolling about.If any of the chestnuts smell bad/moldy as you cut into them, don’t proceed with roasting those.
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