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Amaretto Glazed Roasted Chestnuts

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‘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!

Peeled, glazed and roasted chestnuts in foreground, whole chestnuts and bottle of amaretto in background

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…?

amaretto glazed roasted chestnuts in a holiday settingBut 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.}

[clickToTweet tweet=”Check out this video #tutorial on how to peel chestnuts! #holidays #food” quote=”Help Twitter discover the beauty of chestnuts.” theme=”style1″]

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.

Wishing you could serve roasted chestnuts this holiday season without the hassle? You can! This video takes you step by step through an easy way to peel chestnuts. Then use this recipe to glaze them with amaretto and roast them. A delicious twist on a holiday classic.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.

Wishing you could serve chestnuts this holiday season without the hassle? You can! This video takes you step by step through an easy way to peel chestnuts. Then use this recipe to glaze them with amaretto and roast them. A delicious twist on a holiday classic.
Print
Amaretto Glazed Roasted Chestnuts
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Roasted chestnuts that taste like Italian pastry. The holidays just got even brighter.
Course: Appetizer
Cuisine: American
Author: Christine
Ingredients
  • 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
Instructions
  1. Half, parboil and peel chestnuts (details in video.)
  2. Preheat oven to 350 degrees and line a baking sheet with foil, parchment or a silicone mat.
  3. In a pot, melt butter and honey over a medium low flame.
  4. Add bitters, amaretto, vanilla and nutmeg and stir for 2 to 3 minutes.
  5. Add chestnuts and stir to coat well.
  6. Pour chestnuts onto lined baking sheet and arrange in a single layer.
  7. Roast on the top rack for 6 minutes, turn baking sheet and then roast for another 6 minutes.
  8. Stir and check for color. Continue to roast for another 3 to 6 minutes, until they turn golden brown.
  9. Best served warm.

Recipe Video

Recipe Notes

Chestnuts roast quicker without their peels so keep an eye on them during the final roasting stage.

 

Three quarter view of bowl of glazed roasted chestnuts with some whole chestnuts in the backgroundThese 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,ย secretly, they’d be happy to!)

Mid-Life Croissant Recipe BlogStill looking for more nuts? Try my Bacon Wrapped Tropical Nuts, Lavender Orange Glazed Cashews and Hot Candied Walnuts.

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Filed Under: Noteworthy Nuts, Recipes

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Comments

  1. Linda Caldwell says

    October 11, 2017 at 8:52 pm

    PS, thanks for the tip!!!!!

    Reply
  2. Linda Caldwell says

    October 11, 2017 at 8:51 pm

    I 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.

    Reply
    • Christine says

      October 12, 2017 at 10:47 am

      Oh 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!

      Reply
  3. Chahaya @ Sweet Si Bon says

    November 27, 2015 at 5:14 pm

    Love 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!

    Reply
    • Christine says

      November 29, 2015 at 12:49 pm

      Thank you Chahaya! I was just determined to have chestnuts this holiday.

      Reply
  4. Olivia @ Olivia's Cuisine says

    November 24, 2015 at 11:52 pm

    I 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. ๐Ÿ™‚

    Reply
    • Christine says

      November 25, 2015 at 5:17 am

      Thanks, Olivia! The acting background still comes in handy once in a while ๐Ÿ˜‰ I’ll make you a deal. You try these and I’ll try canned and we’ll compare notes.

      Reply
  5. Dini @ The Flavor Bender says

    November 24, 2015 at 10:03 pm

    Thank 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! ๐Ÿ™‚

    Reply
    • Christine says

      November 25, 2015 at 5:12 am

      I’m holding them hostage. You’ll have to send yourself here…and I’ll make them for you ๐Ÿ˜‰

      Reply
  6. nicole (thespicetrain.com) says

    November 24, 2015 at 1:12 pm

    Thank 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!

    Reply
    • Christine says

      November 24, 2015 at 1:37 pm

      Yay, Nicole! #chestnutsforeveryone! I was so happy to find this method. It’s actually fun. LMK if you try it.

      Reply
  7. Abida says

    November 21, 2015 at 1:22 pm

    Haha, 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.

    Reply
    • Christine says

      November 21, 2015 at 1:28 pm

      Pan 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!

      Reply
  8. Elaina Newton (@TheRisingSpoon) says

    November 21, 2015 at 12:31 pm

    This 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. ๐Ÿ™‚

    Reply
    • Christine says

      November 21, 2015 at 1:13 pm

      They’re a tasty treat! This will be a fun sister project, too! Just remember to pack your pliers ๐Ÿ˜‰ Enjoy.

      Reply

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About Christine

Hey there! If you've been looking for a healthy(ish) food blog that doesnt' take itself too seriously you're in the right place. I focus on low carb, low sugar and dogma FREE recipes that taste great. Read more here -->

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