Politics, shmolitics. Elephant in the room here. Tomorrow is election day and I think the “Dooms Day Preppers” are going to be having the last laugh.
Any which way you spin it, it’s a total crap shoot and just like this recipe, Americas nuts are going to be up for roasting no matter the ending result.
But you know what? That’s just life. I feel like I’ve got my hypothetical nuts over an open fire most days of the week, it’s how you deal with it that matters the most.
And I’ve chose to toss my chestnuts in butter and roast ’em in the oven. Buttery Roasted Chestnuts, if you will.
These guys can be slippery lil suckers so make sure the knife you are using to slit ya nuts is a sharp serrated knife AND that you are 100 percent not under the influence. Chestnuts roasting on an open fire just ain’t appealing after one loses a finger.
ALSO you cannot skip on slitting them nuts. They literally will be poppin’ in the oven if the steam cannot escape. No bueno.
I like to roast these chestnuts ahead of time (they are good for about 2 weeks in the fridge) and then add them to my recipes during the week. If you’re wanting to eat them a la carte I recommend heating them up in a pan with a little bit of butter, salt & pepper until they soften.
This recipe is a basic b. More of a gateway to roasting chestnuts, what you choose to do with them is none of my business (HOWEVER I would love to know! AND I’ll be posting several recipes this week that involve chestnuts so stay tuned), the world is your oyster, or in this case, your nut (?).
Now time to get crackin’.
- 2 lb chestnuts
- 1 tbsp melted unsalted butter
- First preheat your oven to 400 degrees.
- Next, VERY carefully with a serrated knife, make an "X" on the curved side of every chestnut, being sure to just pierce through the shell (reaching the nut, but not making an "X" in the nut - however if you do that is OKAY).
- Next soak the nuts in water for about 30 seconds.
- Drain and pat dry.
- Place nuts on a baking sheet and toss with melted butter.
- Place foil over nuts and poke holes through foil which will allow steam to escape.
- Set chestnuts on middle rack in oven for about 25-30 minutes. Removing foil after 20 minutes.
- Remove chestnuts from oven and let sit for about 10 minutes, or until cool enough to handle and crack open.
- Devour immediately, or bring to room temperature and store in fridge until ready to use.
Though my pictures for this holiday chocolate mousse with chestnuts are MIA this recipe is killer and you should check it out.