Eating Chestnuts

There are a lot of great ways to prepare and eat chestnuts. We will share a couple of the basic preparations, followed by some recipes to give you ideas. If you discover new ways to eat them that you like, please let us know so we can add to the list.

Preparing Chestnuts for Cooking

For most methods of cooking, chestnuts need to have their shell scored or cracked. This allows moisture to escape during cooking (keeps them from exploding), and makes them much easier to shell after cooking.

  • Many advocate for making an x-shaped incision with a chestnut knife.

  • We also like to use a pair of sharp scissors to score the chestnuts “pac-man” style, making a linear cut through the shell roughly 180-270° around the chestnut’s belly:

  • Another alternative is commercially available chestnut scoring tools (example), which work like a garlic press and make an x-shaped incision.

  • Our favorite option is to use a hammer to strike each chestnut and crack the shell. This creates a “rougher” result, but goes more quickly than the other options.

Roasting

For small and medium chestnuts, roasting is a great way to prepare chestnuts. Roasted chestnuts can be eaten as is (try not to), added into dishes like stir fry, stew, salad, or pasta, or blitzed to make chestnut cream or soup.

  1. Soak the chestnuts in water for 30-60 minutes.

  2. Pre-heat an oven to 425° F.

  3. Score or crack the chestnuts by method of your choice.

  4. On a baking tray or pan, roast the chestnuts for 20-25 minutes, to taste.

  5. Let the chestnuts cool to the point you can comfortably handle them, and then shell them straight-away, as the shell and pellicle will separate from the kernel most easily when still hot.

Slow-Roasting

For large chestnuts — particularly chestnuts of predominantly Chinese parentage — slow-roasting will more thoroughly and evenly cook the nut meat, producing a wonderful texture without sacrificing the flavor development of roasting.

  1. Soak the chestnuts in water for 30-60 minutes.

  2. Pre-heat an oven to 225° F.

  3. Score or crack the chestnuts by method of your choice.

  4. On a baking tray or pan, slow-cook the chestnuts for ~30 minutes.

  5. Turn the oven up to 425° F and let the chestnuts roast for another 15-20 minutes, to taste.

  6. Let the chestnuts cool to the point you can comfortably handle them, and then shell them straight-away, as the shell and pellicle will separate from the kernel most easily when still hot.

Boiling

Boiling chestnuts does not develop their flavor in the same way as any form of roasting, but will result in a creamy texture well suited to soups, creams, or spreads.

  1. Bring a pot of water to a boil.

  2. Score the chestnuts by method of your choice.

  3. Add the chestnuts to the boiling water and reduce to a simmer.

  4. Simmer un-covered for 20-30 minutes, to taste. Larger chestnuts will take longer to cook.

Recipe Ideas