By Rita~ on January 19, 2005
Photo by Lalaloula
Photo by Lalaloula
"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."
Serving Size: 1 (75 g)
Servings Per Recipe: 10
"FABULOUS, Rita!!! I luv roasted chestnuts, but never liked making them as I always had the skins sticking to the nuts like mad, which made peeling without burnt fingers impossible. But today I tried your oven-roast method and it worked like a charm! No sticking, no burnt fingers and the nuts tasted so yummy! THANKS SO MUCH for sharing this winner with us! It will be my go-to method for chestnut roasting from now on!"
"WOW! Super recipe! I've always cooked them in a really hot oven. They tend to get burnt and the skins stick to them. These were fluffy and adding the water at the end made the skins slip right off them! Very nice!"
"Excellent! I served as a snack for New Year's Day. I have been told that it is good luck to eat these chestnuts on New Year's day. I served with salt. I would like to try sea salt with the next batch."
"Easy and excellent recipe! Made them for my husband tonight and he loved them! Thanks Rita!"
"Hi Rita; Made 2 lbs. of Chestnuts yesterday and they turned out so nice and crunchy and tasty. My DW went out and bought some Chinese Chestnuts late yesterday. They are somewhat smaller, so will try them following your recipe. Thanks for such a simple, but delicious recipe for chestnuts. "Uncle Bill""
"This worked well using the oven method even though the chestnuts were hard to cut into they turned out pretty good dipped in grey sea salt. I plan to try this again the same way with fresh chestnuts picked out how you describe in the introduction. This will be my go to recipe unless I have a real fire to put them in!"
"These have a good flavor, but I don't think they cooked long enough. I followed the directions exactly, but I still had a heck of a time getting the skins off. I don't think I would make them again just because of the hassle. Thanks, though."
"i had my first ever roasted chestnuts last year from a greek friend, and this is the same recipe he used. can't wait to make them for the holidays this year"