How to Roast Chestnuts
- Heat the oven to 400 degrees F (205 degrees C) or fire up the grill. If you're going to use a campfire or a fireplace, get the fire established.
- Carefully cut an X into the flat side of each nut with a sharp, pointy knife, cutting through the shell. This allows steam to escape so that the chestnuts will not explode.! Alternatively, you can stab them with a fork, making sure it goes through the shell.
- Spread the nuts on a rimmed baking sheet for the oven or directly on the grill, cut side up. Sprinkle lightly with water. If roasting over an open flame, including a gas stove, put them in a pan with a long handle and cover. Some people prefer to lay the chestnuts slit side down so that the shell is cooked, dried and separated from the nut for optimal crispiness.
- Roast for 15 to 20 minutes or until they're tender and the shell comes off easily. Move them around frequently so they don't burn.
- Wrap the hot chestnuts in a towel and squeeze them to crush the skins. Leave them wrapped in the towel for five minutes.
- Peel while nuts are warm. Remove the inner skin along with the shell. Reheat briefly if the nuts become hard to peel.