Instructions
- Step 1: Preheat the oven Preheat the oven to 375 degrees. Rinse the chestnuts, place them on a towel, and pat them dry.
- Step 2: Carve an X Use the paring knife to make an X on the flat side of each chestnut. This will allow steam to escape and prevent the chestnuts from exploding in the oven. Plus, it will make peeling them easier.
- TIP: Make the incision about 1/8-inch deep — just into the flesh of the nut.
- Step 3: Bake the chestnuts Place the chestnuts in a single layer in the shallow baking pan. Bake for 20 minutes, turning them over after 10 minutes.
- Step 4: Remove chestnuts to a bowl Take the chestnuts out of the oven, put them in a bowl lined with a towel, and cover them for 10 minutes.
- Step 5: Peel Peel them while they’re still hot, but cool enough to touch, starting at the slit and pulling the shell and skin away from the nut meat.
- Step 6: Serve Serve them plain or sprinkled with cinnamon, or dip them in melted better.
- FACT: Chestnuts have a high water content and very little oil, making them virtually fat free.
You Will Need
- 1 lb. fresh
- raw chestnuts
- Towel
- Paring knife
- Shallow baking pan or rimmed baking sheet
- Towel-lined bowl with cover
- Cinnamon
- Melted butter
