Chestnuts roasting on an open fire…
Chestnuts can roast in a kitchen oven also!
My first experience with roasted over a fire chestnuts was last year while going on a steam train ride in Georgetown, Colorado. They were reeeally good.
So this year, when I spotted a big bin of chestnuts at the local human feed store… I had to try them! I’ll admit, I had done a bit of online research before I jumped into making them. When choosing your chestnuts, pinch each one to be sure there is no give whatsoever in the shell. Around here, I was paying about $4.99 per pound. There are types you can buy are in a jar, however I didn’t try them.
Wash and dry them so they aren’t slippery when you go to cut them. I did read many opinions about which way cutting them is the right way. Many sources say to cut an X on the flat spot. I found this quite dangerous! I decided to put the flat side down and cut perpendicular to the ends. I found using a serrated steak knife to be the easiest to cut with. And they opened just fine!
I then soaked them in salt water for about an hour. This step can be skipped. I just wanted to be sure they were moist.
There are many directions you can go here. My first batch I boiled for 10 minutes, followed by 10 minutes (spread on baking sheet) in a 350 degree oven. The second batch was only in the 350 degree oven for about 20 minutes. Honestly, I could not tell the difference in taste or texture between the different preparations. They both tasted the same and pealed the same, which was quite easy. Although, just like relatives, some are easy to deal with, some aren’t!!
They are much easier to cut with the flat side down. I read in many places that the X was not an X, but a cross.
The shell pealed quite easily. Out of about 25, only 3 gave me issues.
Mmmm! Yummy, healthy snack.
© Ilex – Midwestern Plant Girl