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Chestnuts roast on an open fire! It's a song that I'm sure you certainly know soothing melodic tones that are certainly propagatingholiday applaud. But what does it take exactly for roast chestnuts on an open fire? Better yet, how in the world roast chestnuts?

If you have already been curious to know how to grill chestnuts, do not fear, we are here to show you! The roasting chestnuts in the oven are actually easy to do.

Buy dry chestnuts

This may seem obvious, but for this recipe, you will need dried chestnuts! You can actually buy wet chestnuts in the store that have already been roasted and shelled. These types of chestnuts usually come in a pot that is not the guy you want. The type of chestnuts you want to buy is usually appeared in the section of a grocery product around the holiday season.

Here is a step-by-step guide on roasting chestnuts.

Roasted chestnut recipe

Made 20-30 chestnuts

Ingredients

1 LB chestnuts
1 tablespoon butter, melted
1 C. TSP salt
1 rosemary strand

How to do it

Chestnuts usually have a round side and a flat side, so for this step, put each chestnut on the table on their flat side. Using a serratedknife, carefully cut an "x" in the chestnut. You will want to cut in a fairly profound way to make sure to cut through the two chestnut skins (the outer shell and the inner skin), or it will be impossible to peel them later.

Heat water on a kettle, or in a microwavebowluntil the water is very hot. Dip the chestnuts in hot water for 3 minutes.

Move the chestnuts soaked onto a towel and tap them dry.

In another bowl, mix chestnuts with fadeButter, salt and rosemary.

Make sure that the "X" side cut from the chestnut is turned up before placing them in the oven.

Cook at 425 degrees Fahrenheit in the oven for 15 to 20 minutes. The easiest way to know if the chestnuts are finished is if you see they start to peel. If they stand out a bit, it makes it easy to peel it with your hands later. But be careful! If you leave them too long, they can actually explode. So keep an eye on them!

As soon as they are finished, immediately transfer chestnuts into a bowl and cover them in a towel to "spray". This will make them easier to peel. Leave them in the bowl with the towel for at least 5 minutes.

The chestnuts will always be hot enough after the steam, but the hot peel is much easier than cold peel! Some of the nuts may not go out as easily as the others, but if you simply open them a fun winter snack, the form would not matter to matter.

Total chestnut recipe

1. Preheat the oven to 425 degrees.
2. Cut slots in the upper part of the chestnut with a serrated knife.
3. Dip the chestnuts in a bowl of hot water for at least three minutes.
4. Cover butter, salt and rosemary of a strand.
5. Spread on a pastry plate.
6. Roast in the oven for 15 to 20 minutes, or when the shells stand out.
7. Immediately place roasted chestnuts in a bowl and cover a towel to "spray" for five minutes.
8. Peel them as they are still hot.

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