Oven Roasted Chestnuts with Spiced Melted Butter Recipe

Marvin Gapultos

Served as is, or dipped in melted butter, warm roasted chestnuts are indeed creamy, nutty, and sweet. And when paired with a snifter of brandy, or even a shot of whiskey, roasted chestnuts can make for a wonderfully warming winter snack.

Choose chestnuts that are firm to the touch (there shouldn't be much give when the shell is squeezed) with smooth taut skins.

Recipe Facts

Active: 20 mins
Total: 45 mins
Serves: 2 to 4 servings

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Ingredients

  • 8 cups water

  • 1 pound chestnuts, rinsed and dried

  • 4 tablespoons unsalted butter (1/2 stick)

  • 1 stick cinnamon stick

  • 1/8 teaspoon salt

  • 1/8 teaspoon sugar

  • Pinch of freshly grated nutmeg

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Special equipment

Serrated bread knife, cast iron pan

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Nutrition Facts (per serving)
242 Calories
13g Fat
30g Carbs
2g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 242
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 31mg 10%
Sodium 550mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 15mg 74%
Calcium 38mg 3%
Iron 1mg 3%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)