The sweet, comforting scent of roasting chestnuts is an instant pick-me-up on a cold evening. Want to roast them at home for the holidays? Here's how.
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.
