Register    Reset Password

Roasting Chestnuts

Submitted by: laree on January 14, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Roasting Chestnuts

//

Chestnuts roasting on an open fire…

Yeah, I don’t really know what that means.

I am pretty sure chestnuts don’t grow in Arizona. They only show up once a year–during the holidays. If I don’t buy them early enough, they will be all weird and spoiled. …

Difficulty:

Ingredients

Directions


Chestnuts roasting on an open fire…

Yeah, I don’t really know what that means.

I am pretty sure chestnuts don’t grow in Arizona. They only show up once a year–during the holidays. If I don’t buy them early enough, they will be all weird and spoiled. It is like trying to buy “fresh fish” in Phoenix. Grody.

So, I had to scour the internet for instructions on how to cook chestnuts. Silly, huh?

Some instructions said I should boil them, then roast them. Some said roast, some said cut then roast, blah blah blah. I’ve tried them all with limited success. I am not sure if the end result is weird because I was doing something wrong, or if the nuts themselves are weird due to the “shipped to Arizona curse”. Whatever, I like chestnuts and all, but when push comes to shove, I am inherently lazy. No nut should be this much work.

Still, since there are few nuts I can eat (tree nuts seem to induce an annoying itching inside my ears and throat), I guess the work of getting to the yummy inside of a chestnut is worth it.

Sometimes. Maybe. Once a year.

Here’s what has worked best for me.

Cut a cross in the chestnuts, just deep enough to break the husk.

Place the chestnuts in a microwavable bowl, filled with water.

Microwave on high, for 7 minutes or until the nut’s shell begins to peel back.

Drain the nuts, and roast in the oven at 400 degrees for 15 minutes or so.

Peel nuts while still warm.

Enjoy!

Does anyone have some suggestions for roasting chestnuts?


Larissa blogs at The Henway.



Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
Read information here for Farm Bell blog submissions.

Want to subscribe to the Farm Bell blog? Go here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

14 comments | RSS feed for comments of this post

  1. 1-14
    1:32
    am

    Hmm I’ll give this a try. The last time (first time) I made chestnuts, I roasted them in the oven, but I didn’t know I needed to cut an X in them first. Those nuts began exploding. Bang! bang! Bing! There were chestnut crusties on the oven walls for months.

  2. 1-14
    8:09
    am

    I might do that just for funsies! OK, maybe not. My smoke detectors are a bit over-sensitive as it is 😉

  3. 1-14
    8:40
    am

    Larisa, I do this every year as chestnuts go into my Cornbread and Chestnut dressing for the holidays.
    Cut the light brown end off or slit the tip like you did. I cut the end off. Place in a frying pan on top of the stove (cast iron if you have it, that is what Grandma used on the wood stove). Cook on med-high for 20 minutes shaking the pan occasionally. Open and eat or store in baggies in the freezer until ready to cook in dishes. They are great like that and I eat lots of them. By now they should be getting groty. My experience is if you don’t dry them right away they get nasty and groty. Lay flat on a towel to dry for about a week.
    If you like Cornbread dressing, next time you make it add a 1/2 to 3/4 cup chopped chestnuts. I actually like alot more like double the amount of chestnuts. They stay moist in the dressing. BTW they lose some of their flavor in the freezer, so if you use them in dressing or other dishes like Brussel Sprouts add extra.

  4. 1-14
    9:23
    am

    I have no tips to add but I am inspired to beg some nuts from the tree up the road and try your technique.

  5. 1-14
    9:35
    am

    they always eat/serve them in italy during the winter. they are delicious and they use them in so many ways you would be surprised- soups,deserts and more. i have a pan- shaped like a frying pan with holes in the bottom. we cut them with a knife like the pic shows and put them in the pan and roast over hot coals right in the fireplace. they are wonderful. we just peel them and they like to dip them in a little salt. for preserving them they do soak them in tubs of water. i will ask when i go for how long and what else that entails. they are a real treat and abundant over there.

  6. 1-14
    9:37
    am

    i do not know how to post a pic here but just googled chestnut roasting pan and they are only 16.00.

  7. 1-14
    10:29
    am

    Have tasted roasted chestnuts several times and am not fond enough of them to go through all this! But, can see why they would add something special to things like dressing.

    Are regular chestnuts related to water chestnuts? Those little hummers that come in a can add a lot to dishes as well.

    Nice post! Might even have to try this. Some day. 😉

  8. 1-14
    12:09
    pm

    I have never had any, but have heard stories about how good they are.

    A lady I used to work with used them in her stuffing/dressing recipe each Christmas.

    I see we still have them in grocery stores here, so will give them a try! Thank you for the post.

  9. 1-14
    12:55
    pm

    Hello Larissa! We are neighbors. I too live in Arizona. I am glad for this post. I have not tried roasting chestnuts but have wanted to. Was never sure if I was buying good ones or not. This helps along with the other comments.

  10. 1-14
    2:07
    pm

    HI TINA! [waving from Phoenix]

  11. 1-14
    5:08
    pm

    I have never had roasted chestnuts, but dad would get some fresh ones occasionally and we would eat those. Gosh, I had forgotten about them. I love the taste. But one time I peeled one and there was a worm in it and it turned me off big time! (Dad even had me eating an acorn a few times in my life! I miss that man sooo much!)

  12. 1-14
    7:20
    pm

    NO the chestnuts she is talking ao but are not related to Water Chestnuts, nor are they related to the HORSE CHESTNUT. The HORSE CHESTNUT is Poisonous DO NOT EAT THEM. The difference is that the edible chestnuts have a burr on the outside and the horse chestnut has a husk with spines. I repeat the horse chestnut is POISONOUS!

  13. 1-14
    7:22
    pm

    I googled the chestnut roasting pan. There’s also a chestnutter (a garlic press looking thing that will put the X in the nut before roasting).

    http://www.spitjack.com/page/SJ/CTGY/COOKWARES

    Great post, Larissa 🙂

  14. 1-5
    9:55
    am

    oh, I just cross cut mine and put them in a paper bag in the microwave for about a minute! I’m going to try roasting them longer to see the difference, but I like the taste and texture of them the way I do it too. Gotta try toasting them longer!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!