How to Cook Chestnuts?

Chestnuts are one of our Autumn delicacies. While chestnut season is late September through December, peaking in October; however, we find most retailers don’t present them until Thanksgiving. Therefore, we usually order them online.

Bake

1. Preheat the oven to 350°F.
2. Rinse and drain chestnuts.
3. Cut the flat side with a X.
4. Spread scored chestnuts on a baking sheet and place on the oven rack.
5. Bake for 20 – 30 minutes.

Boil

1. Rinse and drain chestnuts.
2. Cut in a circular direction.
3. Place scored chestnuts in a pan of cold water and bring to a boil for 1 – 5 minutes.
4. Cover and simmer for 10 – 12 minutes.

Fry

1. Rinse and drain chestnuts.
2. Peel the outer shell.
3. Preheat oil to 350°F in a pan. Should be deep enough to cover chestnuts.
4. Carefully place chestnuts in hot oil.
5. Cook for 3 – 5 minutes.
6. Remove from oil and drain on a paper towel.
7. Cool and remove pellicle (inner brown skin).

Microwave

1. Rinse and drain chestnuts.
2. Cut the flat side with a X.
3. Place scored chestnuts on a microwave safe dish.
4. Loosely covered.
5. Cook on high for 30 seconds – 3 minutes. Time will vary based on quantity. Roughly 3 – 7 cook in 40 seconds.

Tips

• Antioxidants and inflammation source.
• Add to bread, cakes, pancakes. pasta, pastries, salads and soups.
• Avoid purchasing those with signs of mold or rattle in the shell.
• Boiled chestnuts are easiest to peel.
• Chestnuts are perishable, stored and refrigerated until use.
• Compared to other nuts, they are lower in fat.
• Cooking time will vary by their size and your cooking device.
• Cut the shell to prevent them from exploding while cooking. I prefer the X on the flat portion and Jacques usually cuts a line.
• Digestively high in fiber.
• Peeling while they’re still warm is easiest. I use a folded paper towel with one half to hold and the other to pull from the cut.
• Pellicle (inner brown skin) is not recommended to eat, it’s often bitter. 
• Remove refrigerated nuts 3 – 4 days before planning to cook. Let stand at room temperature which will sweeten them.
• Soaking chestnuts in water for 15 – 60 minutes before cooking will help the nut and shell to seperate. No need to dry them before cooking.
• Source good for calcium, iron, magnesium, potassium and Vitamin C.
• We tried a Chestnut Cracker Tool but the hand pressure to cut the shell failed. So we just use a sharp pointed knife.