Preparing and Cooking Chestnuts

To keep 'em fresh... keep 'em cold...read Cure & Store.

Preparing Chestnuts

To start, rinse the chestnuts in cool water. Next, the chestnut must be scored to prevent bursting during cooking.

Using a chestnut knife (specifically designed to give you more control) cut an ‘X’ on the rounded side of the chestnut.

  • Some will instruct to cut on the flat side of the nut. This does allow easier scoring however the nut wants to roll around on the cutting board. Therefore, for safety reasons, we recommend to place the flat side down on the cutting board, scoring the round side.

 Cook ‘em. Peel ‘em. Eat ’em. Enjoy!

Cooking Chestnuts

Note: For all cooking methods, it is important to peel the shell and remove the pellicle while it is still warm.

Bake

Place scored chestnuts on a cookie sheet in the oven @ 350 degrees for 20-25 minutes. Cooking time is influenced by the nut size. You will notice the shell starts to peel open more as the chestnut is roasting. The nut is ready when tender. Remove from the oven, wrap in a clean towel to cool for about 10 minutes. Try using a toaster oven for smaller batches. Cool slightly; peel the shell and remove the pellicle while still warm.

 

Boil

Place scored nuts in a pot of cool water; boil for approximately 15-20 minutes or until tender. Cool slightly; peel the shell and remove the pellicle while still warm.

 

Microwave

Place scored chestnuts in a microwave-approved dish with a small amount of water, cover and cook for 2-3 minutes. Check for tenderness after 2 minutes. Chestnuts cook quickly in the microwave. Cook until tender. Cool slightly; peel the shell and remove the pellicle while still warm.

 

Roast

Place the scored chestnuts in a chestnut-roasting pan over medium heat. Occasionally, move the pan back and forth across the heat to rotate the nuts around. Cooking for 15-20 minutes. The shells will start to peel open or split as the nut cooks and becomes tender. The shells will darken as they cook which imparts a roasted flavor. When done remove from the heat, wrap in the clean towel and cool for 5-10 minutes. Cool slightly; peel the shell and remove the pellicle while still warm.

  • A chestnut roasting pan is not required but note the unique design of the pan with perforated holes across the cooking surface allow better heat exchange to the chestnut, enhancing the flavor.

 

Barbeque

Place the scored chestnuts in a chestnut roasting pan or barbeque wired basket. Chestnuts require some containment on the barbeque or they will fall through the average grill. In a pinch, we have used tin foil and it worked fine. Roast the chestnuts over the coals low flame and moving them about from to time to time to prevent scorching. The shells will start to peel open or split as the nut cooks and becomes tender. The shells will darken as they cook which imparts a roasted flavor. Cooking time varies so watch them carefully and check after 15 minutes for tenderness. When done remove from the heat, wrap in the clean towel and cool for 5-10 minutes. Cool slightly; peel the shell and remove the pellicle while still warm.

Make the ordinary taste extraordinary!