Delicious Baked Chestnuts, thanks to a little trick. What you put inside the soaking water…
Baked chestnuts are definitely the most beloved food of autumn. The cold weather is coming, out-of-town trips are less inviting. Days spent indoors with friends and family are just the thing. If you have a fireplace, enjoying roasted chestnuts gathered around the fire is the best thing ever. We used to do this as children: grandma was always there to manage the flames.
Ingredients:
- 500g (about 1 lb 2 oz) chestnuts
How to make Delicious Baked Chestnuts:
- Start by soaking the chestnuts. Place them all in a large bowl and cover with cold water. You can soak them for a minimum of 30 minutes to a maximum of two hours. The longer they soak, the easier they’ll be to score. For an even more delicious recipe, you can soak them in a mixture of water and wine.
- After soaking (maximum two hours), drain the chestnuts and dry them thoroughly with a kitchen towel.
- Using a sharp knife, make a horizontal incision about two centimetres (3/4 inch) long on each chestnut. This step is crucial; if you skip it, the chestnuts will explode in the oven.
- Preheat your oven to 220°C (425°F).
- Line a baking tray with parchment paper and arrange the chestnuts on it.
- Roast the chestnuts for 40 minutes. Stir them occasionally with a spatula to ensure even cooking.
- Once the chestnuts are ready, transfer them from the baking tray to a serving platter to cool down faster.
- To open them without burning yourself, it’s best to let them cool to room temperature for at least 20 minutes. For this reason, we recommend putting the chestnuts in the oven well in advance of when you plan to eat them.
- Your oven-roasted chestnuts are now ready.
Enjoy your meal!
