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.

Lily's Chestnuts

Roasted chestnuts are available on nearly every NYC street corner in the winter. This recipe, by Martha's friend Lily Mei, calls for salt to concentrate the flavor and a wok for the actual roasting.

advertisement

advertisement

Ingredients

  • 50 to 55 (about 1 3/4 pounds) raw whole chestnuts
  • 5 cups coarse salt

Cook's Note

One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell.

Directions

  1. Step 1

    Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.

Source
Martha Stewart Living Television

Related Topics

advertisement

advertisement