‘Tis the season for roasted chestnuts. But don’t fret! This step by step video will walk you through an easy, pain-free way to peel them and then roast them up. Happy Holla-dayz!
I’ve been avoiding roasted chestnuts my whole life. I associated them with pain.
I have a very clear image of my father sitting next to our Christmas tree brandishing a nut cracker and an intense scowl attempting to show a chestnut who was in charge.
Merry? Christmas…?
But I’m here to tell you, it doesn’t have to go down like that. You can enjoy those sweet, chewy, meaty gems his holiday season with your fingers and dignity intact.
There are a couple of popular peeling methods circling the internet. I failed at all of them. Miserably. Except this one…
An added bonus to this method is that you don’t have to suffer through peeling a chestnut only to find it’s rotten and wormy inside. I’m calling that a #win.
This video will walk you through the easiest way (by far) I’ve found to peel chestnuts. {Please watch cuz I cleaned my stove and put on mascara just for you.}
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Don’t worry about burning your fingers. I’m a total wuss so if I could do it like that, anyone can. You really do want to peel them while they’re hot.
Now that we’ve got them peeled let’s talk about this glaze. My tastes usually lean toward the savory side. I would’ve expected someone like me to be roasting chestnuts dry with some rosemary and lots of salt. But there I was, in my kitchen, melting butter, reaching for the amaretto and digging around amongst the bitters. The result is a delicately sweet nut that smells like cake when you’re roasting it and tastes like Italian pastry when you’re done.
- 1 lb chestnuts
- 3 tablespoons butter
- 3/4 tablespoons raw honey
- 1/2 teaspoon orange bitters
- 1 ounce amaretto
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
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Half, parboil and peel chestnuts (details in video.)
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Preheat oven to 350 degrees and line a baking sheet with foil, parchment or a silicone mat.
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In a pot, melt butter and honey over a medium low flame.
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Add bitters, amaretto, vanilla and nutmeg and stir for 2 to 3 minutes.
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Add chestnuts and stir to coat well.
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Pour chestnuts onto lined baking sheet and arrange in a single layer.
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Roast on the top rack for 6 minutes, turn baking sheet and then roast for another 6 minutes.
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Stir and check for color. Continue to roast for another 3 to 6 minutes, until they turn golden brown.
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Best served warm.
Recipe Video
Chestnuts roast quicker without their peels so keep an eye on them during the final roasting stage.
These come out pretty buttery. Delicious but a little slick. If you’re putting them out at cocktail time, I recommend making toothpicks and napkins readily available so your guests aren’t forced to lick their fingers (although, secretly, they’d be happy to!)
Still looking for more nuts? Try my Bacon Wrapped Tropical Nuts, Lavender Orange Glazed Cashews and Hot Candied Walnuts.
Linda Caldwell says
October 11, 2017 at 8:52 pmPS, thanks for the tip!!!!!
Linda Caldwell says
October 11, 2017 at 8:51 pmI grew up on these in an Italian household! !! But I like them an awful lot now roasted with sage, rosemary and butter in the oven….oh my.
Christine says
October 12, 2017 at 10:47 amOh my word that sounds amazing!! Trying them that way this holiday season. Despite being Italian-Amercian I did NOT grow up with chestnuts and always suspected I was missing something. Hope you enjoy these!
Chahaya @ Sweet Si Bon says
November 27, 2015 at 5:14 pmLove that you posted on chestnuts ~ they are such a treat. I first had them in Switzerland (in my younger days) where street vendors roast them on every street corner in winter. Enjoyed your video!
Christine says
November 29, 2015 at 12:49 pmThank you Chahaya! I was just determined to have chestnuts this holiday.
Olivia @ Olivia's Cuisine says
November 24, 2015 at 11:52 pmI love the video! You are so charismatic! I have never tried opening chestnuts before, I usually buy them canned! Oops! Gotta try your method though. 🙂
Christine says
November 25, 2015 at 5:17 amThanks, Olivia! The acting background still comes in handy once in a while 😉 I’ll make you a deal. You try these and I’ll try canned and we’ll compare notes.
Dini @ The Flavor Bender says
November 24, 2015 at 10:03 pmThank you for this Christine! I have stayed away from Chestnuts because I never knew how to peel them! Roasting them with Ameretto is a stroke of genius… I wish you could send me some! 🙂
Christine says
November 25, 2015 at 5:12 amI’m holding them hostage. You’ll have to send yourself here…and I’ll make them for you 😉
nicole (thespicetrain.com) says
November 24, 2015 at 1:12 pmThank you so much for this video, Christine!! I am in the exact same boat, I love chestnuts but the thought of peeling them alone made my fingers hurt, which is why I completely stopped buying them. Your method looks fantastic! And the recipe sounds to die for too!
Christine says
November 24, 2015 at 1:37 pmYay, Nicole! #chestnutsforeveryone! I was so happy to find this method. It’s actually fun. LMK if you try it.
Abida says
November 21, 2015 at 1:22 pmHaha, totally entertaining video, Christine, and great tips too! Chestnuts are literally my favourite winter food. We have a local Christmas market that makes the best roasted chestnuts. We also pan roast them at home but with the skin on and leaving them on a low heat for a while. I think I need to start parboiling them as that would definitely make it easier.
Christine says
November 21, 2015 at 1:28 pmPan fry on the stovetop? Cool! There’s definitely something gratifying about getting a whole nut out. But, at least when I do it, the instances where that actually occurs don’t even come close to instances where I fail miserably and my fingers ache. If you have tips, I’m all ears!
Elaina Newton (@TheRisingSpoon) says
November 21, 2015 at 12:31 pmThis sounds lovely! I have to admit, I’ve never had roasted chestnuts before. I must really be missing out! Pinning this for later to try with my sister. 🙂
Christine says
November 21, 2015 at 1:13 pmThey’re a tasty treat! This will be a fun sister project, too! Just remember to pack your pliers 😉 Enjoy.