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