Today, we are going back to basics and discovering how to make roasted chestnuts in the oven using my mom’s method. I think this is the easiest way to cook chestnuts. However, this post is a sequel to my three other favorite methods – Boiled Chestnuts, Roasting Chestnuts in An Open Fire, and Air Fryer Chestnuts. So, if you want to branch out and try different methods to cook your own chestnuts, be sure to check them out as well. Most US grocery stores carry either American chestnuts (most likely grown in Michigan), Chinese chestnuts, or European chestnuts (mainly from Italy). While they are not sold at markets, I think it is important to mention that horse chestnuts are not edible as they are toxic. (Source) As I was working on this recipe, I was able to get my hands on Chinese and Italian chestnuts. I found that Italian chestnuts were easier to work with especially when it comes to peeling them after they were roasted. It was almost impossible to peel Chinese chestnuts and I had such a hard time getting them to open up even after the cooking time was completed. Unfortunately, where I live (Atlanta, Georgia), American chestnuts are not widely available. But if you can get your hands on them, they will work just as well. During the course of three weeks, in preparation for this post, I have tried several of those “easy” peeling methods. I learned one thing and it is that the ease of peeling depends on the type of chestnut you use. Yes, the method of cooking is important and you want to make sure they are fully cooked, but be aware that not every chestnut is created equal. During my recipe testing, I found that Chinese chestnuts were very hard to peel, especially when it came to the inner skin (the fuzzy part), whereas Italian chestnuts were easier. However, even with the Italian chestnuts, there were some that broke as I was peeling. It is also important to mention that the size and age of the chestnut play an important role when it comes to peeling. Based on all this, I think the rule of thumb when it comes to peeling is to be patient and keep a paring knife nearby if it gets hard to peel by hand.
Store: Place roasted chestnuts in an airtight container and store in the fridge for up to 4 days. Freeze: Place peeled chestnuts in a freezer bag, get the air out as much as you can, tightly seal, and freeze for up to 3 months. Thaw: Remove from the freezer and defrost in the fridge overnight.
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Before I share a few more snack recipes, please know that I also have a detailed article on How to Boil Chestnuts and Roasting Chestnuts on an Open Fire. If you want to learn other ways of cooking chestnuts be sure to check those out.
My version of “Christmas Chestnuts”: Mix 4 tablespoons of melted butter with 1 tablespoons of sugar (or maple syrup) and ¼ teaspoon of ground cinnamon. Drizzle over the nuts or serve on the side for dipping. This is my favorite way to serve on Christmas morning. Apple pie spice flavored: Mix together 2 tablespoons of unsalted butter with 1 teaspoon apple pie spice and a pinch of ground nutmeg and drizzle over the baked chestnuts. Savory flavors: If you prefer more of a savory seasoning for roasted chestnuts, try mixing melted butter with your favorite herbs (such as chopped fresh rosemary or sage), sea salt, and black pepper.
Chestnut puree Mont Blanc – A popular chestnut dessert Roasted Chestnut Soup Thanksgiving Chestnut Stuffing Candied Chestnuts
Do not skip the scoring: I get it is not fun to have to go over every single chestnut and score them one by one. However, if you skip this part, it will likely explode in the oven. It happened to me and it was scary. Peel them while they are still hot: As soon as they are cool enough to handle, start peeling them or otherwise it will be very hard to remove them from their shells after they cooled down. Get more than you need: If you need a pound of shelled roasted chestnuts, I recommend you purchase a pound and a half. You will likely end up with a pound after you have removed the shells and tossed the ones that have gone bad. Toaster Oven: I tested this recipe both in my regular oven and toaster oven. If your toaster oven can go up to 425 degrees Fahrenheit, you can place them in a shallow roasting pan and follow the recipe as written. Soaking Time: Some people let the chestnuts soak overnight. During my testing, I tried both ways and found no difference in the end product. I also tried the method where you soak it in a bowl of hot water. But again, the end product was no different.
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