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Chestnuts with Salt: An Easy and Delicious Roasted Chestnuts Recipe

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These salt-roasted chestnuts are tender, naturally sweet, and deliciously aromatic. Roasted slowly over a bed of coarse salt, they make a comforting snack that’s perfect for chilly days.

Ingredients

  • 1.1 lbs chestnuts
  • 1.1 lbs coarse salt

Instructions

  1. Using a small sharp knife, carefully score the base of each chestnut shell. Place the chestnuts in a bowl, cover with water, and soak for 30 minutes to make peeling easier after cooking.
  2. Drain the chestnuts and pat them thoroughly dry with a clean kitchen towel.
  3. Pour the coarse salt into a large, heavy-bottomed pan, spreading it evenly across the bottom. Arrange the chestnuts in a single layer on top of the salt.
  4. Set the pan over the lowest heat and cover with a lid.
  5. Cook for 20–25 minutes, depending on the size of the chestnuts, turning them occasionally with kitchen tongs to ensure even roasting.
  6. Once the chestnuts are tender and well roasted, remove the pan from the heat. Transfer the chestnuts to a serving dish, leaving the coarse salt behind, and serve hot.

Notes

  • Choose fresh, firm chestnuts of similar size for even cooking.
  • Scoring the shells before roasting prevents them from bursting during cooking.
  • Soaking the chestnuts for 30 minutes helps soften the shells and makes peeling easier.
  • Use coarse salt rather than fine salt to create an even roasting bed without excessively seasoning the chestnuts.
  • The coarse salt is used for roasting and is not intended to be eaten.
  • Cooking time may vary depending on the size and freshness of the chestnuts.
  • Peel the chestnuts while they are still warm for the best results.
  • Store leftover peeled chestnuts in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/chestnuts-with-salt-an-easy-and-delicious-roasted-chestnuts-recipe/