ROASTED CHESTNUT RECIPES
ROASTED CHESTNUTS RECIPE | ALLRECIPES
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 1 pound
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, CarbohydrateContent 33.6 g, CholesterolContent 20.3 mg, FatContent 8.6 g, FiberContent 0.1 g, ProteinContent 1.3 g, SaturatedFatContent 5 g, SodiumContent 56 mg, SugarContent 8 g
ROAST CHESTNUTS RECIPE | BBC GOOD FOOD
Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites
Provided by Lulu Grimes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Makes 16
Number Of Ingredients 1
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
- Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
- Leave the nuts in the tin to cool down to warm – they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
- If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn’t be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.
Nutrition Facts : Calories 34 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.01 milligram of sodium
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Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!.
Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted.
An overcooked chestnut is dried out and hard.
Cover the chestnuts with a towel to keep them warm while serving.
Try a little salt on your chestnuts.
If the inner skins do not come off easily, the chestnut is either undercooked or overcooked
Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting.
If you don't score them they will explode in the oven!
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