This past weekend we drove up to Orange Country and spent the evening with our friends Bryan and Emmy. They created an entire evening to celebrate our birthdays including a fall dinner and roasting chestnuts! Every time we go up to their place I learn something new. Just a couple months ago we learned how to make almond milk. When they first suggested roasting chestnuts, I didn't even believe it was a real thing, I just thought it was a line in a song, but nope, it's real, and easier than you think...
- Before you roast chestnuts, cut a large X into the nut to prevent them from exploding and making them easy to peel when when you eat them.
- If the chestnut feels soft, it's probably bad. They should be firm to the touch.
- Next transfer nuts to a roasting pan or (what our friends did) use two disposable casserole dishes, add the chestnuts to one casserole dish and cover with the second casserole dish, flipped upside down. Seal with aluminum foil and cut holes in the top to allow heat to escape. Cook over open flame (grill or fire) for 15 to 20 minutes, shaking regularly so the chestnuts don't burn.
- Once done, move chestnuts into a bowl and cover with a towel (preferably a seasonal towel) and cover for 10-15 minutes so they can cool.
- Peel and enjoy!
*Emmy made a cinnamon butter to dip the chestnuts into and it was the perfect pairing.
Have you tried this before? You have to add it to your holiday traditions! It works so well for both, Thanksgiving and Christmas which makes it a perfect transitional tradition!