We know Fall is right around the corner when the Chestnuts fall from the neighbor’s tree at the LakeHouse in Pennsylvania. It’s usually right before we leave for Arizona in late September. They begin to open when still on the tree but then fall to the ground pretty quickly.
CHESTNUTS ON THE TREE
The best way to collect the Chestnuts is to wait until they open up and fall to the ground. They will fall out of those pods. By the way… those pods HURT! So I just wait patiently for them to drop out of their pods. And when they cover the ground… I collect them. If you are not as lucky as we are to have them growing close by… you can purchase them in some grocery stores. Especially right now during the Holiday Season.
*These are not Buckeyes! Do not eat or roast Buckeyes!*
CHESTNUTS IN HOME DECOR
Before I begin making Roasted Chestnuts… I use some in our décor at the LakeHouse.
They bring such a beautiful natural element to our vignettes.
However… the real reason we love them is because of the way they taste after they are roasted! Warm right out of the oven! Delicious!
**The first step is the most important!**
Don’t skip this step or they will EXPLODE in your oven!**
- Carefully slice each one with a sharp serrated knife. I will repeat…
But YOU MUST SLICE EACH CHESTNUT so they don’t EXPLODE!
They roll so do not cut yourself.
I have seen people use garden gloves to protect their fingers.
Do what is comfortable for you but please BE CAREFUL!
Slice each one deep enough so it goes into the meat.
After each one is sliced put them in a pot of cold water and bring them up to a boil. Then immediately turn them down to a simmer and simmer them for 15 minutes.
When done… place them on a sheet pan in a 425 degree oven.
After 15 minutes take them out of the oven and cover them with a tea towel. They will look like this.
The tea towel keeps them slightly warm until your fingers can handle peeling them. Don’t peel too soon or you can burn your fingers.
Peel each one and Enjoy! They are delicious!