Roasting Chestnuts

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When Jack Frost is nipping at your nose, there’s nothing better than gathering around the hearth and roasting nuts – chestnuts, that is – over an open fire.

Step 1: Choose a utensil that has a long handle such as a frying pan.

Step 2: Clean dirt off of chestnuts.

Step 3: Cut an X into the shell of each chestnut with a pairing knife to avoid a buildup of steam inside the nuts.

Step 4: Place chestnuts in pan and cover.

Step 5: Roast over the coals of an open hearth for 15 to 25 minutes or until the chestnuts are tender and the shells are beginning to open.

Step 6: Peel chestnuts when they are cool enough to handle and serve with salt, if desired.

T IPS & WARNINGS

  • –  Use dry, firm chestnuts, because soft chestnuts may be rotted
  • –  Don’t use a nonstick pan; these can’t tolerate direct heat
  • –  Be sure to remove the inner skins from the chestnuts as well as the shells
  • –  Chestnuts that have not been cut or pricked to allow steam to escape may explode even after being removed from the heat

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