Roasted Chestnuts

Roasted Chestnuts

30

"These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack."
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Ingredients

servings 217 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  4. Allow to cool and peel off the shell.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

30
  1. 40 Ratings

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Most helpful positive review

Ok, here it goes. Chestnuts are still a staple in some parts of the world, and one of my favorite memories from home when I was growing up. First, when you buy them, pick chestnuts that large, h...

Most helpful critical review

On a whim we bought chestnuts for the "season". We soaked them (an idea from another website) to make the shells a little softer. Then we scored them with a Dremmel tool...a "must". We cooked...

Ok, here it goes. Chestnuts are still a staple in some parts of the world, and one of my favorite memories from home when I was growing up. First, when you buy them, pick chestnuts that large, h...

I loved these. The butter/cinnamon/salt combination was fantastic. I did one thing a little differently. After baking, instead of frying them in the skillet and putting it in the oven, I put the...

On a whim we bought chestnuts for the "season". We soaked them (an idea from another website) to make the shells a little softer. Then we scored them with a Dremmel tool...a "must". We cooked...

I've never had chestnuts before, but this recipe was easy and tasty. It was, however, very rich. I used only 2 T. butter, and that was plenty. These would be a good snack/appetizer to place o...

Pretty good. The easiest way to handle chestnuts is to cut a horizontal slit on the flat side. Soak them in salt water for 30-60 minutes. Cook them like the recipe says, and when they are sti...

Great recipe. I peel the hot chestnuts with my heavy garden gloves on and the task goes pretty quickly.

Great recipe. My daughter suggested I drizzle some honey on top when it came out of the oven. Delicious with the salt, cinammon, and honey combination.

Very good and much easier since I found frozen chestnuts at my local store. The nuts still had shells but were already sliced and only took about 6 minutes to heat (from frozen) and were very ea...

This was ok. I think it needs a differnt spice rather than cinnamon. As far as people complaining about their fingers hurting. Take the nut out of the shell right when it comes out of the oven. ...