Among the greatest winter treats of any northern city are fresh roasted chestnuts, typically served by street vendors piping hot in cones of newsprint. But roasting chestnuts at home is actually very easy and yields results that rival those of any smoky street vendor. Start by picking firm, plump chestnuts from your local grocery store. Carefully score an “X” across the rounded side of the chestnuts. It is very important to score completely through the skin in order to allow the steam to escape—otherwise, they are likely to explode. Then, place them in a roasting pan and bake in the oven, or over an open fire. You can either invest in a proper chestnut pan, available online for around $20, or use an old frying pan or baking sheet.
Roasting in oven:
- Preheat oven to 350 degrees.
- Spread “scored” chestnuts evenly onto a baking sheet and bake for 30 minutes, shaking the pan once or twice during the cooking.
- Remove from heat and dump into a bowl and cover with a towel for 15 minutes.
- Carefully peel the flesh from the shell and enjoy hot.
Roasting on an open fire:
- Carefully pull some hot coals towards the front of the fireplace and make a little bed.
- Add “scored” chestnuts into your chestnut pan or old frying pan and place on top of hot coals.
- Cook for 15-20 minutes while shaking pan every few minutes to prevent scorching.
- Remove from pan and dump into a bowl and cover with a towel for 15 minutes.
- Carefully peel the flesh from the shell and enjoy hot.
