Roasting Chestnuts

Baking Chestnuts

Chestnuts in the Microwave

Preheat oven to 425 F. We recommend using 1/2 pound of chestnuts for a batch. This can be done in conventional or toaster ovens.

Slice a large X with a sharp knife (or use a Chestnutter) all the way through the skin.

Place the chestnuts on a shallow baking pan and place in the oven to roast for about 30 minutes, keeping in mind that individual oven times will vary.

At 10 minute intervals, shake the pan several times to rotate chestnuts so they cook evenly. And keep in mind, fresh roasted chestnuts are hot! We like to cool them for several minutes before consuming.

Chestnut Preparation Warning:
THE most important thing to remember in preparing chestnuts by any method you choose is to make a slit in their skin BEFORE cooking.

We like to use an "X" shape which allows for easier removal of the toasted skin and makes a lovely presentation when served. Please remember that chestnuts have a high moisture content that is released during cooking. Without a slit to let the steam escape, they WILL EXPLODE!

Our recipe area has some great ideas for tasty chestnutty treats.

Why is the skin sticking to the chestnut?
The pellicle (inner skin) protects the nut, and roasting causes this inner skin to dry and flake. It may be eaten or removed (most people prefer to remove). The pellicle should peel easily after proper roasting and you should be able to pull out any skin that gets stuck in the nut's folds.

In our experience, if the inner skin is sticking to the nut then the chestnut is not completely roasted, it is over-roasted, or it has gotten too cold after roasting.

Under-roasting does not break the bond between the nut and skin. This allows it to stick to the nut. Over-roasting causes the skin to dry too much and it fuses to the surface of the nut. This makes it difficult to remove the inner skin. Additionally, the skin of a cooled chestnut is difficult to remove.

If the nut is hard or dry then it is roasted too much. A properly roasted chestnut is soft and will crumble or mash if pinched with your fingers. Both over and under-roasted chestnuts are still quite hard when pinched.