Roasted Chestnuts Oven or Stove Top

"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."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:


  • 1 12 - 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
  • 14 cup water
  • salt (to season)


  • 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!

Questions & Replies

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  1. 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!
  2. Thank you, Rita, for these instructions. My husband was born and raised in Marion, Massachusetts, right near the entrance to the Cape. But neither he nor I (born and raised in New Orleans) have ever had roasted chestnuts. I saw some for sale on a website tonight but first needed to figure out how to roast them successfully. Your oven recipe sounded great and had a sterling review from someone who had some experience with them, so I'm off to order some for us to try. Will come back and review them again once we try your very helpful oven recipe!
  3. 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!
  4. 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.
  5. Easy and excellent recipe! Made them for my husband tonight and he loved them! Thanks Rita!



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