New This Month

Stove-Roasted Chestnuts

10

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

  • Yield: Makes 20

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 Add a comment

  • marcybmom
    25 NOV, 2009
    You can get the chestnut knife from Williams Sonoma. At what temp should I have oven???
    Reply
  • 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.
    Reply
  • lisa61
    25 NOV, 2009
    just use a paring knife.
    Reply
  • 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!
    Reply