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Roasted chestnuts recipe

Roasted chestnuts recipe

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These can be served as a dessert with vanilla ice cream or just served salted as a snack.

50 people made this

IngredientsServes: 16

  • 450g (1 lb) chestnuts
  • 4 tablespoons butter
  • salt to taste
  • 1 pinch ground cinnamon

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Preheat oven to 190 C / Gas 5.
  2. Cut a 1cm (1/2 in) cross on the flat side of each chestnut. Be sure to cut through the chestnut's shell to prevent the chestnut from exploding.
  3. Place the chestnuts in a shallow roasting tin and roast for 25 to 30 minutes.
  4. Allow to cool and peel off the chestnuts' shells.
  5. Place chestnuts in a frying pan with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place pan in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

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Reviews & ratingsAverage global rating:(46)

Reviews in English (34)


Ok, here it goes. Chestnuts are still a staple in some parts of the world, and one of my favorite memories from home when I was growing up. First, when you buy them, pick chestnuts that large, hard and heavy. Those are less likely to be moldy. Also make sure there are no tiny holes in them. Don't let them sit around for days before using them, but if you must, store them at room temperature, in a paper bag. If they are too hard for you roasted, try them boiled, 30 min in medium low heat should do it, but if roasting, they have to roast for the time specified (I prefer 450 degree oven for 30 min), any less and they will be raw!!! Boiled chestnuts work better in stuffings and other dishes. Rasted chestnuts can be too hard. Like others said, the chestnuts have to be peeled when they are still hot. Keep them wrapped in a towel and peel them one at the time. Chestnuts that peel well when cold are stale/old, and therefore not at the peak of their flavor. To peel boiled chestnuts easily, make sure to work in sections and quickly so that the inner skin does not dry up. Still, sometimes it can be a pain, but I love the taste and it is well worth it for me. This recipe is interesting, but I really prefer them plain. They have their own unique taste, why mess with a good thing? If you never had chestnuts before try them plain first. Hope this enhances your enjoyment of chestnuts-01 Feb 2008

by JENNIFER72_00

I loved these. The butter/cinnamon/salt combination was fantastic. I did one thing a little differently. After baking, instead of frying them in the skillet and putting it in the oven, I put them in a baking dish and tossed with melted butter and then broiled on high until they were lightly browned. I think I'm going to try making pumpkin seeds tonight with the same seasoning.-23 Oct 2002

by Kristi Jones Price

On a whim we bought chestnuts for the "season". We soaked them (an idea from another website) to make the shells a little softer. Then we scored them with a Dremmel tool...a "must". We cooked them for the 25 minutes. We put them in a brown paper bag to keep the humidity in (another website suggestion) and then prepared according to the recipe. We tried small plates with different combinations...1. salt and cinnamon (two thumbs down) 2. sugar and cinnamon (two thumbs way down...too plain) 3. sugar, salt and cinnamon (yuck) 4. cinnamon and honey (something wrong there too) 5. cinnamon, honey and salt (yuck) 6. lots of garlic salt (too garlicky...yuck) and 7. a hint of garlic salt (probably the best...but, can only eat a little of it and then it is too much). We also tried them plain and noticed they did have a little flavor...we just don't know what that flavor would be best in...probably a side ingredient rather than the main ingredient. I guess we would have starved to death 1000 years ago when it was a staple, but luckily we have a refrigerator. I think I would try a soup or stuffing next time...IF there is a next time.-25 Nov 2006

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  • 8 cups water
  • 1 pound fresh chestnuts, rinsed and dried
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 cinnamon stick
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • Pinch of freshly grated nutmeg

Place a large cast iron pan in the oven and pre-heat the oven to 425°F.

Bring the water to a boil in a large saucepan over high heat. While the water is heating, carve an "X" into the rounded side of each chestnut with a serrated knife. Cut through the shell only, being careful not to cut too deep into the nut itself.

When the water reaches a boil, quickly blanch the slit chestnuts for 30 seconds. Drain and dry the chestnuts, then transfer them, "X" side up, to the heated skillet in the oven. Roast the chestnuts for 25-30 minutes, just until the shell starts to curl away from the nut.

Transfer the nuts to a large cutting board and cover loosely with a kitchen towel. Set aside just until the nuts are cool enough to handle—the nuts will be easier to peel while they are still warm.

Place the skillet on the stovetop and add the butter, cinnamon stick, salt, sugar, and nutmeg. The skillet should still be hot enough to melt the butter. Stir everything until the butter is completely melted, then transfer the butter mixture to a small bowl.

Using your fingers, peel away the shells and brown skins of the chestnuts. If any brown skin clings to the nuts, a paring knife can be used to peel them away. You can choose to toss the peeled chestnuts in the melted butter, or serve the butter on the side. Serve the chestnuts while still warm.

    1. Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
    2. Drain chestnuts and pat dry place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
    3. Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
    4. Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

    This Recipe is Featured In:


    Step 1

    Preheat oven to 425°. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).

    Step 2

    Drain chestnuts and pat dry place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.

    Step 3

    Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.

    Step 4

    Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

    How would you rate Dan Roman's Buttery Roasted Chestnuts in Foil?

    First time ever I’ve made roasted chestnuts and this recipe is an absolute winner and was easy to follow and quick to make. They cooked to perfection, peeled easily and were delicious with a buttery rosemary basting. Thank you!

    How to Roast Chestnuts at Home

    Traditional Christmas dish - Ripe Sweet Roasted Chestnuts, cracked shells after put to the fire, natural paper and old wooden rustic background.

    Whether you’re already listening to Bing Crosby, or you're catching the wafting smells from street-corner vendors, chestnuts roasting on an open fire can be top of mind as the weather cools down. Chestnuts are a versatile, healthy ingredient that can add sweet or savory flair to your holiday table. And to get the time-honored flavor, all you need is a sheet pan and your oven. Here’s everything you need to know about how to roast chestnuts.

    How to Pick and Store Them

    When it comes to roasting chestnuts, it’s important to only work with fresh chestnuts. Canned or jarred chestnuts have a different consistency, and won’t yield that same result.. Wynn Las Vegas’ executive chef Kelly Bianchi recommends looking for chestnuts that are firm, shiny and heavy for their size.

    Every year, chef Andrea Reusing roasts chestnuts to order at her night market at the Durham in North Carolina, but she uses them throughout the season in various ways. She recommends storing fresh chestnuts in a cold, dry environment (excess moisture can lead to mold) and using them within a month of their harvest.

    How to Prep and Roast Them

    Classic Roasted Chestnuts don’t require much more than an oven and a sack of chestnuts. Prep the chestnuts by scoring the tops: Make a deep X with a small, sharp paring knife (this will keep them from exploding). You can blanch them first, which Bianchi does, before roasting them in a super-hot oven. Reusing likes to arrange them in a single loose layer of a preheated cast-iron pan over a medium flame before finishing them in a hot oven (450-500 degrees) until they are fragrant, about five minutes. Ted Allen’s simplest-of-all method, from his Chestnut Stuffing recipe, calls for arranging the chestnuts on a sheet pan with a 1/4 cup of water and baking at 450 degrees for 10 minutes. No matter the preferred method, once roasted, the chestnuts’ shells should be brittle enough to crack easily with a slight squeeze. Allow them to cool slightly, but peel the chestnuts while they’re still warm.

    “Chestnuts have a subtle, mellow flavor that’s easily overwhelmed by strong flavors or too much acid,” Reusing says. “Fat is where it’s at: brown butter, olive oil or cream.” Bianchi is a fan of brown butter too, pairing it with sage for an on-point fall flavor duo.

    Roasted chestnuts’ flavor profile lends it to recipes both savory and sweet. Bianchi makes a chestnut cream to garnish roasted squash soup. She also uses them to make a pureed, sweetened chestnut paste, the signature ingredient used in the classic dessert of Mont Blanc. At The Durham, Reusing makes a nutty flour for noodles and turns roasted chestnuts into a caramel that’s served alongside buckwheat cookies at dessert. At Lantern, she makes a steamed chestnut sticky rice for a bibimbap base and a sought-after dessert of chestnut frozen custard topped with candied chestnuts.

    Try these recipes to bring that classic flavor to your holiday table:

    Ready to take things next level? Serve this Chestnut Soup with Fried Parsley as an elegant appetizer. Or end the meal with a dramatic dessert of Drunken Chestnuts, in which roasted chestnuts are flambéed with rum and sugar, or Roger Mooking’s guaranteed-to-impress Fire Roasted Chestnut Caramel Cookies.

    Chestnut Cutter or Chestnut Knife?

    If you&rsquore a chestnut addict (like I am!) you might be tempted to get a chestnut cutter.

    There are a couple of version on the market. What they all do (or suppose to do) is score chestnut in one single move.

    If you decide to get one, make sure you get a robust stainless steel cutter, like this one for example or better yet an Italian Chestnut Knife.

    It is designed specifically for scoring and peeling chestnuts and it&rsquoll serve you a lifetime.

    But, please, avoid this kind of chestnut cutter! I had a similar one and it was a completely useless tool, waste of money.

    Chestnut Recipes That Don't Involve Roasting On An Open Fire

    Chestnuts roasting on an open fire might sound romantic, but there are so many tasty ways to enjoy these nuts, you'd be missing out if you stopped at the open flame. Chestnuts' sweet, earthy flavor complements pretty much everything you want to eat, from chocolate to fruit. And their mild meatiness also makes them an excellent garnish for bacon and vegetables, like Brussels sprouts or spinach. (See? Everything you want to eat.) Chestnuts are also stars in stuffing, which should definitely be on your table well after Thanksgiving, guys.

    Whether you lean sweet or savory, chestnuts' complex flavor will add a heft and richness to whatever you're making. And isn't rich flavor what holiday cooking is all about? Chestnuts will transform lackluster or simply overdone recipes into festive wintertime feasts. Adding chestnuts to your recipes is kind of like give yourself a big bear hug, which is exactly what you want when you feel like hibernating. Check out these 18 chestnut recipes, for Christmas and all winter long.

    1. Preheat oven to 425 degrees F.

    2. Score a large X with a sharp paring knife on the flat side of each chestnut. (This will allow the steam to escape so the chestnuts won’t explode). Put the chestnuts on a baking sheet or roasting pan with the cut side up. Roast until chestnuts are tender and shells are easy to peel, about 15 to 20 minutes.

    3. Cool down slightly until easy to work with. Peel chestnuts and add to a bowl. Add 1 tbsp. honey and 1 tbsp. olive oil. Season the chestnuts with salt and pepper and a pinch of allspice. Toss to combine. Set aside. (The chestnuts will be added to vegetables during the last 10 minutes of roasting.)

    4. Reduce heat to 400 degrees F. Line a large baking sheet with parchment paper.

    5. Score an X on the bottom of the Brussels sprouts. This will help them to cook more evenly throughout.

    6. In a large bowl, combine the butternut squash, Brussels sprouts, shallots and apple. Add 2 tbsp. olive oil and 1 tbsp. honey. Season the mixture with salt and pepper and pinch of allspice and toss to coat evenly. Transfer to prepared baking sheet. Scatter a few sprigs of savoury and rosemary over the vegetables. Roast vegetables in oven, stirring vegetables once or twice during the cooking time so they brown and cook evenly. After 20 to 25 minutes, add the chestnuts that have been tossed with olive oil and honey. Roast for another 10 to 15 minutes, or until Brussels sprouts are cooked through and butternut squash is tender and golden brown.

    Roasted chestnut cookies

    As if I needed any further evidence that I was meant to live in Paris, it is my firm belief (though based only in fantasy) that at any time of the year over there, I will have unfettered access to things made with chestnuts, one of my favorite foods that only get a lukewarm reception in this country. Sure, we roast them on “open fires” in December (in our smoking jackets, of course, while our dog brings us the evening paper) but the rest of the year, they’re relegated to nostalgia. Even in New York City, I rarely see such delights as chestnut paste, which I attempted to smuggle back into the country after our last trip, not realizing that airport security would consider it a liquid and force me to throw it away (I still get a little weepy when I remember this). And don’t even get me started on our woeful absence of marrons glace, or candied chestnuts. Okay, fine, get me started.

    In short, they are an obsession. I think they’re one of the most delicious things on earth and thus, it would be only logical that I would make them and share with you how you could do so at home. Except, I’ll never make them because they’re exceedingly fragile and time-consuming to make and were you to try, you’d quickly realize why it is de riguer to cough up five dollars for a single one at a candy shop. “Come on, Deb” I hear you saying, “That’s rather defeatist of you!” but here, let me tell you what the very first step is in candying chestnuts: roast the chestnuts and peel them in one piece. And now let me show you what happened the last time I tried to:

    And so, with only minimal regret, I’ve lowered the bar a bit and attempted to make a chestnut cookie for people with limited free time and, perhaps, imperfect chestnut peeling skills. They’re almost as luxurious. I took one of my favorite cookies — a buttery, nutty, delicate puff called, depending on who you are speaking to, Mexican Wedding Cakes, Russian Tea Cakes, Polvorones or OMG I Love These Cookies And Never Know What They Are Called!. You’ll have to forgive me because I only realized after the fact that I’ve already made a classic version of these on the site but that was, like, four years ago, which is more than a liftetime (if you’re the be-hatted Jacob Henry) and countless hours of lost sleep ago (if you’re his mama) and I cannot be expected to be clear on such ancient details.

    Nevertheless, these are better. “They taste exactly like roasted chestnuts!” my husband proclaimed, or phew, as that’s mostly what they’re made of. And of course, butter, no insignicant amount. Then flour and only a very small amount of sugar, so much so that if you’re a dough nibbler (and how can you not be?) you’ll probably worry because the cookies themselves are barely sweet. However, it’s their roll in the powdered sugar snow as they cool that makes it all work out. Your first impression is melting sugar and the second is an oomph of winter warmth, just in time for this windy, frosty week.

    Roasted Chestnut Cookies
    Adapted generously from Epicurious

    My main changes to the classic formula, aside from the chestnuts, were to add some spice, salt, give instruction to make a smoother, easy-peasy dough in the food processor and to warn about the baking time. These cookies can go from “holy buttery chestnuts!” into the dry territory with just a little overbaking. Better to err on the side of caution.

    I also encourage you to start with a whole pound of chestnuts, although you’ll only need about 2/3 of them, because chestnuts are notorious for surprising you, once roasted, with rotten centers. If you’ve got a winning batch (as I did), you get a little to snack on and everyone wins.

    Makes about 4 dozen 1-inch cookies

    1 pound chestnuts
    1 cup (2 sticks or 8 ounces) unsalted butter, room temperature
    2 cups powdered sugar
    2 teaspoons vanilla extract
    1/4 teaspoon ground cinnamon + additional for coating
    A few gratings of fresh nutmeg
    1/8 teaspoon salt
    2 cups all purpose flour

    Preheat oven to 450°F. Cut a small X on the top of each chestnut with a very sharp knife. Don’t be afraid to cut into the “meat” of the chestnut a little I found that the the ones that were the most easy to peel start with a deep enough cut that the skin peels back while roasting. Roast chestnuts on a baking sheet for about 20 to 30 minutes, until a darker shade of brown and the X peels back to reveal the inner nut.

    Cool on tray and then peel. Don’t worry if they break up as you do so if you have to dig them out in pieces, you won’t need whole ones for this.

    Once the peeled chestnuts are fully cool, chop them coarsely on a cutting board. Measure 1 cup of chopped chestnuts, and dump them in the bowl of a food processor. Grind them until they are very well chopped, then add the softened butter, and pulse again until combined. Add 1/2 cup of your powdered sugar, vanilla extract, 1/4 teaspoon cinnamon, nutmeg, salt and flour and pulse until an even dough is formed.

    [No food processor? Chop-chop-chop those chestnuts as fine as you can, then use an electric mixer to whip the butter and 1/2 cup powdered sugar. Add the vanilla, 1/4 teaspoon cinnamon, nutmeg, salt, flour and chestnuts and beat until well blended.]

    Divide dough and wrap each half in plastic, chilling for one hour or until firm. Once chilled, preheat the oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and a few pinches of cinnamon in a small bowl. Set aside. Working with one half of the chilled dough at at time, roll it into 2 teaspoon-sized balls (I use my 1 tablespoon measure, but didn’t fill it) in the palm of your hand. Arrange on parchment-lined baking sheet but no need to leave more than 1/2 inch between the cookies they won’t spread.

    Bake cookies until golden brown on bottom and just pale golden on top, about 14 to 17 minutes. (See Note up top about baking times.) Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. To touch them up before serving, you can sift some of the leftover cinnamon-sugar mixture over them.

    Do ahead: Dough can be chilled in the fridge for a day or two, longer in the freezer. Chestnuts can be roasted in advance, kept at room temperature for a day or so. Cookies will keep in an airtight container at room temperature for a week.

    How to Make Roasted Chestnuts

    Cooking chestnuts is easy, and they make a great snack for rainy days next to a fireplace and either with a glass of red wine or excellent chocolate milk. I love having them with Vegan Golden Milk.

    Soak the Chestnuts in water.

    Bake the chestnuts in the oven, placing them in parchment paper.

    Remove from the oven and place them on the bowl. Cover with a damp towel or inside a paper bag.

    Peel the chestnuts with your hands and and the help of a small knife.

    After cooking this Roasted Chestnuts Recipe, they will leave an aroma in your kitchen that is fantastic! I think this is the best way to roast chestnuts.


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