Easy Peasy but Ooodles of Nostalgia!
- Preheat the oven to 400° with a rack placed in the centre of the oven.
- With a sharp paring knife, very carefully score an “x” on the flat side of the chestnut. Be sure to cut through the layer of skin below the shell.
- Roast the chestnuts on a rimmed baking sheet, scored side up, for about 20-30 minutes, or until the shells crack to reveal the tasty meat inside, shaking the pan about halfway. Overcooked chestnuts may explode, resulting in fireworks in your oven.
- Transfer the chestnuts to a clean kitchen towel, wrap, and let it sit for a few minutes. As soon as it they feel cool enough to handle, peel and enjoy.
Chestnuts spoil quickly so roast them as quickly as you can after buying and/or store fresh chestnuts in the refrigerator until you are ready to roast.
Chestnuts are easiest to peel while hot. Once cool, the chestnuts are challenging to remove from their shells!