How to Roast Chestnuts in the Oven or Stovetop

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Chestnuts roasting on an open fire is something that we’ve sung about our whole lives, but have you ever tasted one? Here’s how to roast chestnuts – safely in the oven or stovetop.

How to Choose Chestnuts for Roasting

how to roast chestnuts

Chestnuts grow inside a prickly casing called a burr. When roasted, the shells crack open, revealing a golden yellow nut that you eat.

They are available in the autumn at your local grocery stores or online, but the best place to get fresh chestnuts free from mold is at your local farmer’s market. (You can also buy vacuum packed cooked chestnuts year-round, perfect for munching while you sing about them at Christmas.)

When you purchase your chestnuts, you should roast and eat them right away because they spoil quickly.

Keep refrigerated for a week at the most.

If you don’t roast them in time, don’t worry – they make great fall decorations too.

Chestnuts are often confused with acorns. Chestnuts are in the bowl, acorns are around the bowl.

bowl of chestnuts with autumn decorations and acorns around

When choosing chestnuts:

  • shell should not be dull – it should be a vibrant color with a shine
  • shake it – if you hear the nut rattle inside don’t choose it, it has dried up
  • if it has a crack or a blemish, don’t roast it
  • smaller chestnuts cook faster, are less apt to be moldy, and taste better
  • they should feel heavy
  • they get moldy if in enclosed packaging – should be in paper or mesh bags

A word of warning if you are collecting chestnuts from the ground:

  • horse chestnuts are poisonous – make sure you’re harvesting the correct kind
  • harvest within 3 days from falling off tree
  • if chestnuts have holes, don’t take them – they may be exit holes from worms

How to Roast Chestnuts in the Oven

#1. Soak chestnuts in water to clean them. Soak for 20 minutes in water that is exactly 120° F to kill eggs and larvae of worms (read more at the Center for Agroforestry.) This is not a big deal – even commercial growers soak their chestnuts for safety. Some people believe soaking also helps cook the meat by steaming them.

#2. Cut slits in the surface of the nut or they will explode in the oven like potatoes do! The traditional way is to cut an “X” in the side with a sharp paring knife. A better way is to slice the pointed tip in one stroke because some chestnuts have 2 membranes inside and this will pierce both so the chestnut won’t explode. You can also make a slit around the middle this makes them easier to peel – they crack open like an egg.

chestnut clip and nutcracker

Slit chestnuts the easy way & protect your hands.

The Chestnut Clip & Nutcracker* makes quick work of the less-fun part of roasting chestnuts.

chestnuts with slits cut in them ready for oven

#3. Place in a single layer on a baking sheet with the “X” facing up. If you are roasting them to eat right away, brush them with melted butter. If you are using them in a recipe like a dessert or stuffing, don’t butter them.

Bake in a 425° F oven for 7 – 20 minutes depending on the size of your chestnuts. It’s a good idea to cook a couple first, to get an idea of long it takes, and then roast the rest.

If you burn them they will be as hard as rocks and inedible.

If you’d like to keep an eye on them to make sure they don’t burn, you can roast them on the stovetop.

Place them with the X facing up, and cook over medium heat.

You can use a chestnut roasting pan* that has holes in the bottom to release stem which makes the chestnuts more tender.

You can use this pan on the barbecue as well.

stovetop chestnut roasting pan

When they are cooked, the cut will have opened up, and they feel very hot. You will be able to smell the nutty scent – a nice bonus.

chestnuts after roasted in oven

#4. Peel the shell and the bitter papery membrane while the chestnuts are still hot. If they cool, it will be almost impossible to remove the membrane. Wear clean knitted gloves (the cheap “finger gloves” you wear in winter) to protect your fingers from the heat and from being cut by the shell.

roasted chestnuts

#5. Serve immediately, with melted butter for dipping if you wish.

#6. Once the chestnuts are roasted and peeled, they can be stored in the fridge for up to 2 weeks, waiting to be used in a recipe or to be munched at a party. DO NOT reheat them in the microwave! They will explode.

Source:

Excellent article with everything you need to know and more: Ultimate Guide to Roasting Chestnuts by In Search of Yumminess

Information about the worms in chestnuts from The Spruce Eats.

How to cut chestnuts from Philip Rutter on YouTube.

It’s your turn.

Do you like roasted chestnuts? Do you buy them from a street vendor or do you make them yourself?

If you tried this recipe, let us know what you think. Put a photo in your comment, too.

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