stitchincricket
Member
- Joined
- Jan 2, 2011
- Messages
- 54
The best way to roast chestnuts is over the coals, but if that's not practical Italians generally roast them over a gas burner, in a simple iron pan that has many holes punched through it to allow the flames to touch the chestnuts. However, you may not have the pan (or want to sacrifice one to the cause) or may not have a gas burner. At this point the oven is your only option.
Preheat your oven to 425 F (210 C). Take your chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet. Roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 15-20 minutes. 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.
Open the towel, peel the skin off the first chestnut, and enjoy.
Preheat your oven to 425 F (210 C). Take your chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet. Roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 15-20 minutes. 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.
Open the towel, peel the skin off the first chestnut, and enjoy.
