Chestnuts: Two Ways

You open your oven and line your baking tray one chestnut at a time. You close the oven door, and as they roast, their aroma fills your kitchen with the scent of magic, reminding you of the cold, winter season. That familiar nutty fragrance surrounds you in a cozy embrace as you watch the snow descend from the heavens – you take a bite of that soft, sweet, tender nut. Serenity. 

Chestnuts! Oh, glorious chestnuts! A popular street food in many countries – from Turkey, Italy, Slovenia, Malaysia, Korea, and even New York City! These snacks are enjoyed worldwide during the winter season and it’s time to enjoy these delights in our own homes too! 

It’s important to note that the success rate for having perfect chestnuts is never a 100%! There’s bound to be at least ONE pesky chestnut that’s stuck to its shell and that’s okay. #ForgiveTheChestnut

Ingredients:

• Chestnuts

Rules for choosing proper chestnuts:

• Don’t choose chestnuts that have a hole in them.

• Don’t choose soft chestnuts.

• Choose shiny, firm, heavy, flawless chestnuts.

Directions:

1. With a serrated knife, score chestnut horizontally or make an X.

   Method I: Boiling

2. Add chestnuts in cold water and bring to a boil for 20-30 minutes.

   (Recommended) Method II: Roasting

3. Preheat oven to 200ºC (400ºF).

4. Like the first method, submerge in cold water and bring to a boil.

5. Set aside and leave to soak for 10-25 minutes.

6. Place on a baking tray, scored side up.

7. Bake for 15-20 minutes.

8. When they’re out of the oven, toss them in a towel and wrap well to trap the steam. This will make the shell and skin separate from the chestnut.

9. Release from the towel when they’re warm to the touch and peel to enjoy.

Boiled chestnuts: Are the best method to be able to cook or bake with.

Roasted chestnuts: The preferred method overall and best for enjoying them as they are.

Bon appétit!