Roasted Chestnuts - Castanhas assadas

Roasted Chestnuts

by Sally Schneider

For 1 pound of chestnuts, start with 1 1/2 pounds chestnuts in the shell. Using a thin sharp knife, carve an X on the flat side of each chestnut. Put the chestnuts in a large bowl and add enough water to cover by 1 inch. Let soak for at least 30 minutes and up to 1 hour. Drain the chestnuts and pat dry.

Spread the chestnuts in a roasting pan and roast in a preheated 400°F oven for 15 to 20 minutes, or until the shells are brittle and have curled back somewhat at the X. Remove from the oven.

As soon as the chestnuts are cool enough to handle, use a knife to peel off both the hard outer shells and the inner brown skins.

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Another method:

“I would say for about 2 dozen large chestnuts, I would use about 2 – 3 tablespoons of salt in a large pot to soak for at least 60 minutes. I do cut them before I soak them. I drain and dry them out on a dish towel. Then spread them on a cookie sheet flat side down. (You can also sprinkle with Sea Salt at this point) Roast in a preheated 425 degree oven at the lowest rack position for 20 – 30 minutes. I turn them over after 10 minutes and then check at 20 mins. to see if any are done. You can tell the chestnuts are done when the shell peels back and the inside gets golden brown. And as Kathy said do not overcook the chestnuts.”

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Another method:

Boiling Then Broiling the Chestnuts

Anthony P. said “As a former NY’er I will let you on a little secret on why the street vendors have the best looking and the best tasting chestnuts that are VERY plump and juicy. The secret is to cut the X on the chestnuts, then BOILthem (in unsalted water) for about 15-20 min. Drain and let them cool. That’s it you’re done!

If you like you can broil them for a few min to give them the “roasted look” like the vendors do.

If you try this method, the proof is in the pudding. You will notice that the boiled chestnuts look IDENTICAL the picture of the vendors chestnuts shown above. Also, using this method you will find that ALL the chestnuts are edible – except if molded internally.

And another bonus, the skin peels so easily!”