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.
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!