advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close

Stove-Roasted Chestnuts

Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.

  • Yield: Makes 20
Stove-Roasted Chestnuts

Source: The Martha Stewart Show, November 2009

Ingredients

  • 20 fresh unpeeled chestnuts

Directions

  1. Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

Reviews (4)

  • marcybmom 25 Nov, 2009

    You can get the chestnut knife from Williams Sonoma.

    At what temp should I have oven???

  • CDavisNJ 25 Nov, 2009

    http://www.chestnutsforsale.com/Chestnut-Knife_p_29-17.html

    I have this knife, it works safely to cut through the toughest chestnut skin.

  • lisa61 25 Nov, 2009

    just use a paring knife.

  • hgoldberg 25 Nov, 2009

    Does anyone know where you can get the tool (or what it's called) that Martha used to cut the X into the chestnuts before the roasted them? Thanks!

Related Topics