- Hors D'Oeuvres
- Roasting
- Chestnut
- Christmas Appetizers
Pair with a snifter of brandy for a warming winter snack.
ByMarvin Gapultos
Updated August 24, 2023
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Why It Works
- Before cooking, cut a slit into the outer shell to prevent them from exploding.
- A simple spiced butter is made in the roasting pan while the chestnuts cool enough to peel.
Despite Nat King Cole's best efforts every year around Christmas time, I've not once eaten any sort of chestnut, fire-roasted or otherwise. In fact, I'd never even seen a chestnut until I went shopping at my local Asian market, where I came across a woman who handing out free samples of boiled chestnuts. I took one of the warm chestnuts into my hand more out of curiosity than anything else. After popping it into my mouth, I was immediately hooked. In its boiled state, the meat of the chestnut was creamy, nutty, and surprisingly sweet—and I imagined that if roasted, these flavors and textures could be intensified.
So, I scooped up a few pounds of fresh chestnuts that were conveniently displayed behind the free sample lady and off I went. Choose chestnuts that are firm to the touch (there shouldn't be much give when the shell is squeezed) with smooth taut skins.
When I got home with my bounty, my first inclination was to actually roast the chestnuts over the flames of my grill, but I figured the oven would be best for this application—since grill weather is different around the country, but a hot oven is a hot oven.
After some internet sleuthing, I found that roasted chestnuts are often enjoyed with brandy or cognac in parts of Europe (i.e. Spain and France). Chestnuts, it seemed, were right up my alley. But before any drinking, there must first be roasting.
Prior to roasting chestnuts, it's important that the outer shell be slit with an "X" in order for steam to escape and to prevent the chestnuts from exploding in the oven. Venting the chestnuts in this way also makes for easier post-roast peeling. A serrated bread knife works great for slitting the chestnuts. After quickly blanching the slit chestnuts in boiling water, I transferred them to a pre-heated cast iron pan in the oven and roasted them until the shells and skins started to curl away from the nut meat. I then transferred the roasted nuts to a cutting board and covered them with a kitchen towel just until they were cool enough to handle. While still warm, the nuts can be peeled, and if any brown skin still clings to the nut, a paring knife can easily remove it.
Not wanting to waste the heat of my cast iron pan, I threw in a cinnamon stick, a half stick of butter, along with a pinch each salt, sugar, and nutmeg, to make a simple dipping sauce for the nuts, though they are also great on their own without any butter.
Served as is, or dipped in melted butter, warm roasted chestnuts are indeed creamy, nutty, and sweet. And when paired with a snifter of brandy, or even a shot of whiskey, roasted chestnuts can make for a wonderfully warming winter snack.
December 2012
Recipe Details
Oven Roasted Chestnuts with Spiced Melted Butter Recipe
Prep5 mins
Cook40 mins
Active20 mins
Cooling Time30 mins
Total75 mins
Serves2to 4 servings
Ingredients
8 cups water
1 pound chestnuts, rinsed and dried
4 tablespoons unsalted butter(1/2 stick)
1 cinnamon stick
1/8 teaspoon salt
1/8 teaspoon sugar
Pinch of freshly gratednutmeg
Directions
Place a large cast iron pan in oven and pre-heat oven to 425°F (220°C).
Bring water to a boil in a large saucepan over high heat. While water is heating, carve an "X" into rounded side of each chestnut with a serrated knife. Cut through shell only, being careful not to cut too deep into the nut itself.
When water reaches a boil, quickly blanch slit chestnuts for 30 seconds. Drain and dry chestnuts, then transfer them, "X" side up, to heated skillet in oven. Roast chestnuts for 25-30 minutes, just until shell starts to curl away from nut.
Transfer nuts to a large cutting board and cover loosely with a kitchen towel. Set aside just until nuts are cool enough to handle—nuts will be easier to peel while they are still warm.
Place skillet on stovetop and add butter, cinnamon stick, salt, sugar, and nutmeg. The skillet should still be hot enough to melt butter. Stir everything until butter is completely melted, then transfer butter mixture to a small bowl.
Using your fingers, peel away shells and brown skins of chestnuts. If any brown skin clings to the nuts, a paring knife can be used to peel them away. You can choose to toss peeled chestnuts in melted butter, or serve butter on the side. Serve chestnuts while still warm.
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Special Equipment
Serrated bread knife, cast iron pan
| Nutrition Facts (per serving) | |
|---|---|
| 242 | Calories |
| 13g | Fat |
| 30g | Carbs |
| 2g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 2to 4 | |
| Amount per serving | |
| Calories | 242 |
| % Daily Value* | |
| Total Fat 13g | 16% |
| Saturated Fat 7g | 37% |
| Cholesterol 31mg | 10% |
| Sodium 550mg | 24% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Protein 2g | |
| Vitamin C 15mg | 74% |
| Calcium 38mg | 3% |
| Iron 1mg | 3% |
| Potassium 341mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
