are many different methods for cooking chestnuts. How to roast chestnuts
is, by far, our most frequently asked question. Listed
below are a few ways in which they are commonly cooked. Please visit
our recipes page for a few gourmet chestnut recipe ideas. If you would
prefer a more extensive list of chestnut recipes, please e-mail
popcorn, fresh chestnuts have a closed shell with moisture trapped
inside. When roasting, the moisture can forcefully pop the nut open.
Always slit the shell to allow the steam pressure to escape. Otherwise
the nut will burst with a small explosion.
Roasted Chestnuts - Method 1 (Oven Roasted)
1. Preheat the oven to 375 degrees Fahrenheit.
2. With a sharp knife, make a slit through both the smooth outer shell
textured inner skin. This will allow the steam pressure to escape
as the nut heats
3. Place the nuts in a shallow pan.
4. Roast in the oven for approximately 25-35 minutes. You may wish
to turn them
over after 5-10 minutes for a more evenly roasted chestnut.
5. Take out of the oven and let cool slightly before peeling both
shell and skin (they
will peel more easily when they are still warm).
Roasted Chestnuts - Method 2 (Oven Broiled)
1. Turn on your oven's broiler.
2. Score the nuts as mentioned in method 1.
3. Place the scored nuts in a shallow pan.
4. Place the pan on the top rack of the oven.
5. Broil the nuts until the outer shell blackens slightly. Again,
you may wish
to turn them over after a few minutes for a more evenly roasted chestnut.
6. Broil for approximately 7-10 minutes more.
7. Take out of the oven and let cool slightly before peeling both
the outer shell and
the inner skin (they will peel more easily when they are still warm).
1. Place the nuts in a pot of boiling water.
2. Boil for approximately 30 minutes.
3. With a slotted spoon, transfer several of the nuts to a work surface.
4. Peel both the outer shell and the inner skin while they are still
Some cultures add sugar or salt to the water while boiling them to
enhance the flavor.
Methods Of Cooking Chestnuts
Chestnuts roasting over an open fire in a special perforated chestnut
On the stovetop burner in a skillet over medium heat for approximately
In the microwave for about one minute at high setting.
Oven roasted with a small amount of water (~1/8") in a shannolw
Our chestnuts are harvested fresh and because of this, we recommend
an important curing process be followed prior to cooking. Curing makes
the nuts far easier to peel as it allows the nut to shrink away from
the inner skin (the pellicle). It also ripens and sweetens the nut,
as the starches in the nut are converted to sugar.
This is what we suggest:
1. Put the chestnuts in a bowl and leave at room temperature.
2. On a daily or semi daily basis, pinch the nut between your thumb
forefinger. If there is no give, the nut needs more curing time. If
there is a
slight give between the outer shell and the nut inside, the nut has
curing process. Note: a small dimple in the outer shell may be noticed.
caused because the nut is shrinking away from the outer shell and
3. Once the chestnuts are properly cured i.e. the outer shell and
easily removed from the nut, they are ready for cooking.
Tips: - Do not over cure the nut as it could dry out and become hard.
- Curing under sunlight can speed up the process. Again be careful
not to over
- The curing process can take between 2 to 7 days.
- Naturally, during shipment, the curing process has already begun.
storage is not the same as most nuts. Fresh chestnuts should be stored
like carrots. Chestnuts are comprised of about 40-50% water and thus
if not stored properly, they will spoil. Therefore, chestnuts
should be stored with great care and attention. The ideal
storage conditions for chestnuts are 33-35 degrees Fahrenheit and
85-90% humidity. We recommend storing chestnuts in covered containers
in the coldest part of the refrigerator. Stored properly in the refrigerator,
chestnuts can have a shelf life of approximately 2-3 weeks.
you plan to use the chestnuts soon after receiving them, simply place
them in a covered container in the coldest part of the refrigerator.
The colder, the better.
for long-term storage, we recommend three freezer methods: