Roasted Chestnuts

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• Preheat your oven to 425 degrees F. To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Careful, the shell is slippery. You should be able to slice it in one motion. If you have trouble cutting through, use gentle rocking motion. (I use a paring knife. Use tip of paring knife to pierce shell. Push to make slit to one side, then remove, turn around, re pierce and make slit to other side. Do not cut too far down into the chestnut.)
Be sure to cut all the way through the shell.

• Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer over medium heat.

• Once the water begins to simmer, remove the chestnuts from the water using a mesh strainer or slotted spoon and transfer them to a baking sheet. (Can cover with aluminum foil)

Roast for 15 minutes, or until the shells begin to peel back where you cut into them.
Remove the chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to steam a bit will make them easier to peel.

Once the 15 minutes have passed, simply pull on the shell and slip the chestnut out. Some will be easier to peel than others. Both the outer shell and the tough brown skin around the chestnuts should be peeled off. Weed out bits of brown skin from nut meat.
If you run into any nuts that seem gooey or disintegrated inside, it means that they have spoiled. Chestnuts tend to have a short shelf life, spoiled nuts should be tossed.

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