Scoring the chestnuts is essential to prevent them from exploding in the oven. Make sure the 'X' cut is deep enough to penetrate both layers of the shell. Peeling the chestnuts while they are still warm is much easier. If they cool down too much, you can reheat them slightly in the oven to soften the skins. For a richer flavor, use brown butter instead of melted butter. Cook the butter until it is golden brown and smells nutty before adding the chestnuts. Store any leftover roasted chestnuts in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Roasted Chestnuts
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS105
Embrace the warmth of the season with these oven-roasted chestnuts, bathed in luscious melted butter, and kissed with a delicate blend of cinnamon and salt. A truly delightful festive snack!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol20 mg
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Fiber0 g
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Protein1 g
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Saturated Fat5 g
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Sodium56 mg
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Sugar8 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Gather all ingredients and preheat the oven to 375 degrees F (190 degrees C). (5 minutes)
02
Step
15 mins
Rinse and thoroughly dry the chestnuts. Place each chestnut flat-side down on a cutting board. Using a paring knife or chestnut knife, carefully score a large 'X' on the rounded side of each chestnut, ensuring the cut penetrates both the outer shell and the inner skin. This crucial step allows steam to escape during roasting and prevents explosions! Place the scored chestnuts in a single layer in a shallow baking pan. (15 minutes)
03
Step
30 mins
Bake in the preheated oven for 25 to 30 minutes, or until the scored 'X' begins to open and the chestnuts feel slightly softened. Remove from the oven, keeping the oven on, and let the chestnuts cool slightly until they are comfortable to handle. (30 minutes)
04
Step
10 mins
While the chestnuts are still warm, peel off the outer shell and the inner skin. This is easiest when the chestnuts are warm, as the skin tends to stick as it cools. (10 minutes)
05
Step
5 mins
In a skillet over medium-high heat, melt the butter. Add the peeled chestnuts and sauté, tossing frequently, until the chestnuts are evenly coated in butter and slightly browned. (5 minutes)
06
Step
10 mins
Return the skillet to the oven and roast for another 5-10 minutes, or until the chestnuts are golden brown on top. Remove from the oven and sprinkle generously with cinnamon and flaky sea salt. Serve immediately and enjoy! (10 minutes)
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RECIPE REVIEWS
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Please Rate
Keenan Franey
Feb 3, 2025I had trouble peeling them even when warm, any tips?
Solon Ryan
Dec 30, 2024So much better than store-bought roasted chestnuts. Fresh and delicious!
Kavon Krajcik
Nov 17, 2024My kids loved these! A new holiday tradition for sure.
Chasity Gutkowski
Nov 14, 2024I added a pinch of cayenne and it was a fantastic twist!
Brice Oreilly
Oct 22, 2024These were amazing! The scoring tip was so helpful - none of mine exploded!
Flo Witting
Aug 26, 2024Easy to follow recipe and the results were fantastic!
Macie Wunsch
Aug 6, 2024The brown butter idea is genius! Adds such a lovely depth of flavor.
Halie Howe
May 4, 2024The cinnamon and sea salt combo is perfect!