Oven Roasted Chestnuts
Just the thought of eating roasted chestnuts makes you think of the holidays and the cold winter months. Snuggled near the fireplace under a blanket and munching on roasted chestnuts with your other half, kids or even the dog is a heartwarming picture. Chestnuts are really delicious, if they are made properly. If they are not made properly they are dry, hard to chew and are much like eating soft wood. Rather than roasting chestnuts over an open fire, roast them in your oven.
Set your oven to 400 degrees Fahrenheit to preheat.
Place a chestnut on a cutting board and cut an X through the chestnut shell. Repeat for each chestnut. If this is too tedious for you, lay three or four towels on a flat and level surface. Lay the chestnuts on top of the towels and lay a towel over the top. Smack the chestnuts through the towel with a wooden mallet to crack the shells.
Put the chestnuts in a bowl and add warm water to cover them. Add 1/2 teaspoon of salt to the water. Let the chestnuts soak for 30 minutes.
Spread the chestnuts in a single layer in a baking tray.
Put the chestnuts into the 400 degree oven to bake for 15 minutes.
Take the chestnuts out of the oven and let them cool for 15 minutes or until you can hold them without burning yourself.
Remove the chestnut shells.
Melt salted butter in a saucepan and toss in the peeled chestnuts. Mix the chestnuts until they are covered with butter. Remove them from the stove and eat.