Roasted Chestnuts (Easy-Peel Method)

Step 1

Score Chestnuts: Place each chestnut flat-side down. Using a chestnut knife or a small paring knife, score either an 'X' shape or a straight line across the rounded part of the chestnut, ensuring you cut through the shell. Flip it over and score a line across the other side. Do not skip this step - This prevents the chestnuts from exploding in the oven. Please be careful and use gloves or a kitchen towel for safe handling. See Note 2.

Step 2

Soak Chestnuts: Place the scored chestnuts in a large bowl and fill it with hot water until the chestnuts are submerged. Let them soak for at least 2 hours on the countertop, up to overnight in the fridge. This softens and loosens the inner skin making them easier to peel. The longer they soak the better.

Step 3

Par-cook the Chestnuts: (Optional but highly recommended for easy peeling) Add the chestnuts to a pot of boiling water and parboil for 4 minutes. Alternatively, par-cook the chestnuts in a microwave. First, add them to a heat-safe bowl and add enough water to submerge them. Microwave for 4 to 5 minutes or until you start to see the shell separate ever so slightly. Work in batches if you have a lot of chestnuts.

Step 4

Roast Chestnuts: Preheat the oven to 425°F. Place the chestnuts in a single layer on a baking sheet, flat-side down. Roast in the oven for 15 to 20 minutes or until the inner nut is soft and tender and the outer shell has peeled back.

Step 5

Peel: Wrap the roasted chestnuts tightly in a kitchen towel to steam until they're cool enough to handle. While still hot, peel off the hard outer shell and inner skin along the scored region. Serve and enjoy!