ROASTED CHINESE CHESTNUTS RECIPES
ROASTED CHESTNUTS RECIPE - SIMPLE CHINESE FOOD
This season, the streets are full of sweet-scented osmanthus and chestnuts. I have never cooked chestnuts in sugar.
Provided by Mother Maizi
Total Time 30 minutes
Yield 3
Number Of Ingredients 5
Steps:
- Online shopping of chestnut
- Rinse with water
- Use a kitchen paper towel to soak up the moisture
- Use a knife or scissors to cut the chestnut, not too deep
- Arrange the cut chestnuts on the baking sheet
- Pour in the right amount of oil
- Brush each chestnut evenly with oil
- Bake at 200 degrees for 20 minutes in the oven
- Take a small bowl, add granulated sugar and boiling water, stir into sugar water, I also added a spoonful of sugar osmanthus
- Take out the chestnuts that have been roasted for 20 minutes, and brush them with the prepared sweet-scented osmanthus syrup, mainly on the openings
- Then put it in the oven again at 180 degrees and bake for 10 minutes
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
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This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm.
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!
The inner skin, called the pellicle, can be eaten or removed.
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 145.6 per serving
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 145.6 per serving
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Roasted Chestnuts are so much easier to make than you think. All you have to do is score them and roast with this easy recipe from Delish.com!
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Category dairy-free, gluten-free, healthy, heart-healthy, low-fat, low sugar, Paleo Diet, vegan, vegetarian, Christmas, winter, baking
Cuisine American
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Reviews 5
Total Time 35 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-fat, low sugar, Paleo Diet, vegan, vegetarian, Christmas, winter, baking
Cuisine American
- Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an "x" about 1/3 of the way through the chestnut. Repeat until all chestnuts are scored. Place chestnuts flat side down on a small baking sheet. Pour 2 cups cold water into another small rimmed baking sheet. Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts. Bake until skin peels away from chestnut, 20 to 25 minutes. Remove chestnuts from oven and cover with a clean kitchen towel. Let cool 5 minutes before peeling.
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ROASTED CHESTNUTS RECIPE - HOW TO ROAST CHESTNUTS ON AN ...
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm.
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!
The inner skin, called the pellicle, can be eaten or removed.
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Reviews 4.5
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Calories 145.6 per serving
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Reviews 4.5
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