Chestnut season runs from early October through late December. Look for healthy, unwrinkled shells and a glossy brown surface. Dingy or mottled shells may indicate mold, and small pinholes likely indicate that worms have been drilling; avoid such nuts. Fresh chestnuts are firm to the touch and heavy in the hand, with no space between the shell and the meat of the nut inside.
First, using a sharp knife, make an incision about 1/8-inch deep through each chestnut shell, just into the flesh of the nut, and work your way almost around its circumference.
After slitting the shells, transfer the chestnuts to a chestnut roasting pan or a rimmed baking pan, and roast them in a 350-degree oven for about 35 minutes.
Close
Contributors' Comments Add Comment