Preheat your oven to 350°F. Place chestnuts flat side down on a cutting board. Using a paring
knife, score an ‘X’ into the rounded side of each nut. Be careful when cutting, the shells can be
slippery! Be sure to score deep enough to reach the inner layer. Once all nuts have been scored,
place them in a bowl of hot water and let sit for 1 minute. Drain and pat dry.
Place the chestnuts on a baking sheet, cut side up. Bake at 350°F for 20 to 25 minutes, until
the shells begin to curl away from the meat inside.
Remove the chestnuts from oven and wrap them up in a clean tea towel for 10-15 minutes.
Peel the skins off once nuts are cool enough to handle (but don’t wait too long, cold chestnuts
don’t peel as easily). Enjoy with your favorite fireside beverage, or with a glass of wine as
harvest tradition dictates!
