Easy to Peel Roasted Chestnuts
If you've ever tried roasting chestnuts at home, you probably know they can be difficult to peel. I go green with envy when I see jars of beautiful candied chestnuts and then think of mine, nearly impossible to shell, at best resulting in tiny bits and pieces of the sweet, starchy nut, some still crunchy from their clingy inner skin. This year, I decided to do some research and in fact, there is a better way! Slit. Boil. Roast. Steam. Peel. This method uses steam to loosen the shells and it's nothing short of miraculous! With a shot of Amaretto in hand, it's a perfect way to bring a holiday evening to a close. Note: When buying chestnuts, look for nuts that are glossy, and firm to the touch. I've skipped this step before and bought by the scoopful only to find out later that half of them were spoiled.
- 1 lb raw chestnuts in shells
- Preheat the oven to 425 degrees.
- Using a serrated knife, cut a long slit in the chestnut on the rounded side of the nut. Make sure you cut through the tough outer shell completely.
- Put the chestnuts in a pot of water and bring to a boil.
- When the water comes to a boil, remove the chestnuts with a slotted spoon and transfer to a baking sheet. Lay them flat side down in a single layer and roast them for 15 minutes. The shells split open as they cook.
- Remove the chestnuts from the oven and transfer them to a bowl and cover them with a clean kitchen towel for about 15 minutes. This creates steam that will help the chestnut pull away from the shell.
- Peel the chestnuts and enjoy!
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