Chestnut season each year arrives just in time for the holidays, making this treat a great way to wrap up any winter holiday meal. A special chestnut roasting pan with holes in the bottom is not required, but it does make the roasting a little more exciting. We usually just roast them in the oven, but Paul took this batch outside to the fire pit and we were entertained by leaping flames and the popping of each chestnut shell.
With a sharp paring knife, or specially designed chestnut knife, cut an “X” into the flat side of each chestnut to keep them from exploding.
Roast by one of the following methods (Open Fire or Oven). Open Fire Roasting: Roast over the fire in a chestnut pan for 10 to 15 minutes, shaking the pan frequently until all the shells pop open. Oven Roasting: Place chestnuts in a roasting pan, or on a rimmed cookie sheet and roast at 400 degrees F for 15 to 20 minutes or until all the shells open.
Allow to cool, then peel off the shells and eat! (the nut meat inside, not the shell)
Pair with a little glass of rum or your favorite red wine.
Bucks County, Pennsylvania photographers Andrea & Paul Bartholomew explore food, history and culture, both locally and throughout the culinary world, sharing their experiences through photography that inspires.