By Erin Huffstetler | 10/02/2013 | No Comments
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Roasting chestnuts in the microwave is great when you just want enough for a snack, but if you’re feeding a crowd or need a large quantity for a recipe, oven-roasting is the way to go. Here’s my process for roasting chestnuts in the oven.
How to Roast Chestnuts in the Oven
What You Do:
Score an “X” in the pointed end of each chestnut. Then, stick them on a cookie sheet, and slide them into a 425 degree oven.
Roast the chestnuts until the shell peels back around your score mark. This could take anywhere from 10-30 minutes – it just depends on the size of the nuts and the year (expect it to take less time on a rainy year). Be careful not to leave your nuts in too long because they’ll eventually become too hard to eat.
Allow the chestnuts to cool slightly. Then, peel off the shells as soon as you can handle them without burning your fingers. Work quickly because the shells are easiest to get off when they’re hot.
- Chestnuts – the fresher the better
Use a sharp knife to score an ‘X’ in the pointed end of each chestnut.
Place the chestnuts on a cookie sheet, scored side up.
Roast them in an oven at 425 degrees, until the shells peel back from where you scored them. This normally takes between 10-30 minutes. Drier nuts take less time; wetter nuts take more time. Don’t leave them in the oven longer than you have. They’ll eventually become hard and burn.
Let the chestnuts cool just enough that you can handle them without burning yourself. Then, peel off the shells. They come of easiest, when the nuts are still hot.
Eat your chestnuts while they’re warm, or add them to a recipe.