How to cook chestnuts

---

Chestnuts can be roasted over an open fire, just like in the famous Christmas song, or in your oven or on the stovetop.  Regardless of roasting method it is esential that the chestnut shells be scored.  The shell, or outer skin, must be cut to allow steam to evaporate.  If there isn't an opening to allow the hot water vapor to escape, there will be a buildup of pressure inside the nut and it will explode, with hot shrapnel flying everywhere.

• Score the chestnuts
• Parboil for 5 minutes
• Bake in 450F oven or roast in cast-iron skillet on stovetop for 10-15 minutes stirring frequently, or in perforated roasting pan over open fire for 10-15 minutes stirring frequently.
• Allow to cool until they can be handled.
• Pull away shell and papery skin inside the shell
• Enjoy!
• Refrigerate any unused portion

To score chestnuts using a sharp paring knife or specially designed chestnut  scoring knife to carefully cut the hull.  The shell is not hard like walnuts or pecans.  Rather, it's like a thick leathery skin.  There are several ways to score the shell.  One way is simply cut off a little bit of one end of the globe-shaped nut.  Another way is to cut an "x" onto the flat side of the nut.  A third way - our preferred way, is to make one long slit across the midsection of the most rounded part of the "globe", like in the picture at left.

It helps to parboil the chestnuts before roasting.  Boiling brings out flavor and helps break down the chestnut's carbohydrates before roasting, thus reducing the amount of time and fuel needed for roasting.  To parboil, put scored chestnuts in a saucepan, cover with cold water and place on the stove.  Bring water and nuts to a boil, reduce heat to a low boil and boil chestnuts for about 5 minutes.  Drain.  Refrigerate any unused portion.

To roast the chestnuts, place in roasting pan, or spread on a cookie sheet, and allow to cook in a preheated 450F oven for 10-15 minutes.  Or, place in a perforated pan and cook over an open fire for 10-15 minutes, stirring frequently to ensure that all nuts are roasted evenly and don't burn.  Another option is to place the nuts in a cast-iron skillet or a wok and roast on the stovetop for 10-15 minutes stirring frequently.

After roasting allow the chestnuts to cool.  Then, peel away the shell and inner papery skin, and eat!

The traditional European sweet snack with a distinctively Kentucky twist.  Add your favorite aged corn liquor to a simple syrup.  Then add enough shelled fresh chestnuts to cover them entirely with the syrup mixture.  Bring to a boil.  Simmer for 15-20 minutes, then remove from heat and set aside to soak for 24-36 hours.  Return to heat and bring to a boil, simmer  for 10-15 minutes.  Remove from heat and set aside to soak for 18-24 hours.  Return to heat and bring to boil, simmer for 5-10 minutes.  Then set aside for 10-12 hours, or until chestnuts have been thoroughly saturated with the bourbon-infused syrup. Remove from syrup and place candied chestnuts in a single layer on a cookie sheet.  Place in oven on 100 degrees (F) for about 1 hour or until the chestnuts are no longer sticky to touch.  OR, SAVE TIME AND EFFORT AND BUY OUR BOURBON-SOAKED MARON GLACE!