One of those ephemeral pleasures of winter. I wonder if they have to import them to California. When selecting chestnuts, make sure they’re dry, dense and firm. Soft ones might indicate mold or rotting.
How to roast chestnuts
- Preheat oven to 450F degrees.
- Wipe off any dirt. Using a strong, sharp knife (e.g., a good paring knife), make an X on either the flat or rounded side of each chestnut. This will allow hot air to escape, as well as ease peeling.
- Place chestnuts in a single layer on a baking sheet. Roast for about 15 to 20 minutes. You’ll be able to smell the aroma.
- Peel and consume as soon as they’re easy to handle.
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