Reviewed: Oct. 23, 2002

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 them in a baking dish and tossed with melted butter and then broiled on high until they were lightly browned. I think I'm going to try making pumpkin seeds tonight with the same seasoning.

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85 users found this review helpful

Reviewer:

JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 6, 2003

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.

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21 users found this review helpful

Reviewer:

M0MOF3

Reviewed: Dec. 8, 2004

Awesome, I cut the butter to 1 tablespoon it was delicious!

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12 users found this review helpful

Reviewer:

CHILECHEF

Reviewed: Nov. 23, 2005

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 easy to peel. What a difference from years ago when I did the cross-cut and then boiled the nuts and then cooled and peeled them for stuffings, etc.

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23 users found this review helpful

Reviewer:

OLDCOOK70

Reviewed: Jul. 19, 2006

great

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1 user found this review helpful

Reviewer:

Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

Reviewed: Nov. 14, 2006

This was great! Also instead of using cinnamon for half i tried garlic. It turned out really well.

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3 users found this review helpful

Reviewer:

shannonleetomlin

Reviewed: Dec. 15, 2009

I ran across this while trying to find a basic roasted chestnuts recipe for Christmas. I followed the directions, slashing the X across the fat, rounded part of the chestnuts. (I accidentally cut through two of them, but that was OK.) I put them on a cookie sheet and baked at 375 for 25 minutes. As SOON as they came out, I carefully peeled the chestnuts one by one. The chestnuts were soft. I tried one before frying in butter, and it had an interesting if not plain flavor. I only put them in butter for about 3 minutes. The butter is mostly for flavor, NOT for cooking... that is important to know! I took them out, then sprinkled them with cinnamon and salt. I did NOT re-bake since they seemed pretty much done at that point. We all ate them up with gusto. What a unique holiday treat!

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7 users found this review helpful

Reviewer:

Alisa

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 4, 2010

I used this recipe for the cooking part. I then tried to cook them in the microwave. And at the time I was making ribs on the grill. So I wrapped some chestnuts in foil and grilled them on indirect heat for 3 hours. The grilled plain chestnuts came out the best. Soft and tender the next day(in the shell). I then whacked them a couple of time with a hammer to crack the shells. Then they peeled easy. I will experiment more with the microwave oven, so I can make them at work. Caution, I did have one blow up in the microwave. Made a mess, poke a good hole in the shell and cover.

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6 users found this review helpful

Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 16, 2011

AWESOME!

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0 users found this review helpful

Reviewer:

Jbuck

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Nov. 13, 2011

Make sure to cut nice big Xs in your chestnuts to facilitate peeling and don't store them in a plastic bag. I learned this the hard way when I ended up with many hard to crack and moldy nuts. The ones I salvaged were good. I used less butter and added sugar, cloves and cayenne. The result was delicious, spicy-sweet candied chestnuts.

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4 users found this review helpful