How do I roast chestnuts??

No, Seriously, I went for a walk in the woods with my nippers today and they collected a load of chestnuts. Thing is, I have no clue how to roast them. I do not have an open fire by the way!!

How do I roast chestnuts??
Roasting Chestnuts

Warm up on those cold winter nights with some traditionally toasty chestnuts. A roasted chestnut is tender and sweet. Add a pinch of salt for a different taste.



Preheat oven to 425 degrees Fahrenheit.

Place a chestnut on a "deep" dish towel that is lying flat on a cutting board or countertop. This will allow the chestnut to "sink" into the dish towel and keeps it from rolling while you make the cuts in the next step.

Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape, otherwise, the chestnut will explode.

Place each chestnut with the cuts facing up onto the cookie sheet.

Roast 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.

Peel nuts when they are cool enough to handle, and serve with salt if desired.

Start checking the chestnuts after twenty minutes for shells that are open and the insides look "golden".
Reply:over the fire
Reply:Make sure you do not have horse chestnuts which are poisoness. Put them on a grill over a charcoal fire and roast them until the shell splits open from the steam generated inside from the heat. You can also do the same thing in your oven. Put them spread out on a cookie sheet.
Reply:in the oven
Reply:Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy: The nutmeats will be deliciously soft and sweet.
Reply:Just wash them, prick them with a needle, so they don't go bang, and put them under the grill. Remember to turn them at least once. Takes a few minutes.



Enjoy!
Reply:Cut a cross in the pointed end, and then put them under your grill - it's quicker than the oven, turn them by shaking your grill pan, they are cooked when the cross you have cut opens up and shell peels away from the nut cleanly.
Reply:Preheat the oven to 425 degrees F.

Clean off chestnuts.

Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape.

Arrange chestnuts on a baking sheet or in a shallow pan, with the cut or pricked sides up.

Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel.

Peel nuts when they are cool enough to handle, and enjoy.
Reply:Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes.
Reply:Make a small slice in the shell of the chestnuts first and roast in the oven for 1/2 hour at 175c, don't do what I did first time years ago I forgot to make a slice in the shell the stupid things burst open flew all round the oven what a mess, I thought we were being shot at (I live in N.Ireland)
Reply:Roast in a hot oven, but pierce them first or they will explode and make a hell of a mess
Reply:Just make sure they're sweet chestnuts and not horse chestnuts before you roast them!!!
Reply:hot hob, put in a pan and heat ,nice! or put then in the oven on a tray about 180deg wont take long about 5-10mins
Reply:Preparation time:



Your grocer will likely have two kinds of chestnuts: castagne, run-of-the-mill chestnuts, and marroni, larger, gloriously meaty chestnuts that can be an inch or more across. While good castagne will do for boiling and such, you will want marroni for roasting.



Pick them over carefully, taking only those that are firm and whose skins are a rich glowing brown. If they smell moldy, look blotchy, feel light, or have pin-holes, pass them by.



Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan youeself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy



1. When selecting chestnuts, pick the ones that are full, dark and shiny. Avoid ones that are dull on the outside and shriveled inside. This will reduce the likelihood of there being mold inside.



2. Slit chestnuts with one long slit from top to bottom (or make an X), using a strong, straight edge knife. Be careful not to cut yourself as the nuts can be wobbly. This will allow steam to escape and prevent them from exploding in the oven. They will also be easier to peel.



3. Set oven to "broil" and pre-heat it to 425°F (218°C). Broiling, rather than baking, gives them more of a fire-roasted flavour.



4. Place the chestnuts on a metal baking pan and put it in the oven close to the top heating element. Broil for about 20 minutes, gently stirring or shaking chestnuts midway so they roast evenly. If you are using a gas stove (which tend to be hotter), watch that they don't burn.
Reply:Roasting Chestnuts



When buying fresh chestnuts for roasting, choose those that are firm and heavy for their size, with smooth, glossy shells. Select chestnuts that are all about the same size.



One pound of fresh raw chestnuts equals about 2 cups roasted, shelled chestnuts.



Chestnuts are highly perishable. To keep your them fresh, store them in a ventilated plastic bag in the crisper of your refrigerator or freeze them for later use.



The easiest way to roast chestnuts is to roast them in an oven....

Rinse the chestnuts. After rinsing, lay them on a towel and pat dry.



Use a strong, sharp paring knife to cut an "X" in the flat side of the chestnut shells. This prevents the them from bursting, allows the steam to escape and makes peeling easier.



Place the prepared chestnuts in a single layer on a shallow baking pan. Roast at 375° for about 20 minutes. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.



Remove the chestnuts from the oven and place them in a towel-lined bowl. Wrap the towel over top to cover the chestnuts and keep them tightly covered for 5 to 10 minutes before removing the shells. Remove the shells by hand while still hot, but cool enough to handle. Be careful not to burn your fingers. Starting at the slit, pull the shell away from the nutmeat. The inside skin will peel away from the chestnut along with the outer shell. Serve plain or dip in melted butter. Sprinkle very lightly with cinnamon, if desired.



chestnut roaster/corn popperIf you have a fireplace, you might want to try the more traditional way to roast chestnuts... over an open fire. You'll need a fireplace popcorn popper or chestnut roaster. Vintage long-handled poppers can sometimes be found at flea markets or antique shops. New replicas of such poppers, now have a non-stick coating. They can be found online at Plow %26amp; Hearth.



To roast chestnuts over an open fire....

Place a layer of chestnuts in the pan. Place the popper/roaster over a low fire for about 20 to 25 minutes or more, balancing it on logs, while frequently shaking it back and forth. You can slit the shells first, as directed for oven-roasting, or, since the chestnuts are roasting inside a covered vessel, you can just let them burst for the "pop, pop, pop" effect as in "The Christmas Song".



The chestnuts are done when the shells curl back or when they break open. The bottom of the shells might char lightly and turn black. Peel and eat, while hot, as directed above.