This chestnut recipe is a holiday staple and can be enjoyed at home. Dae Thompson of Marietta, GA. relates a heartwarming story about chestnuts:

“While working in NYC during the Winter, there were vendors on nearly every street corner peddling fresh roasted chestnuts.  My Poppa always asked me to bring some home for him.  Well, I made friends with a vendor and I “tinkered” with his recipe a bit and this is what put a BIG SMILE on my Daddy’s mug!  Try it, you will love it!”

2-1/2 dozen fresh chestnuts, picked through

3-4 tablespoons water

2-1/2 tablespoons unsalted butter, melted

2-1/2 tablespoons light brown sugar

1 teaspoon Kosher salt

Dash or 2 of cayenne pepper, optional

1. Wipe the chestnuts off with a damp towel and set them on a cutting board, flat side down.

2. With a sharp knife, cut an “X” in each chestnut.

3. To keep them soft and moist, soak the chestnuts in a bowl of warm water before roasting. 

4. After cutting an “X” on the bottom end side of the chestnut, place them back into a bowl of warm water for an hour or so, then roast for about 25-30 minutes. Not only are they soft and moist right out of the oven, but they will remain soft for many days.  Cover and refrigerate until ready to serve.

5. Preheat oven 425*F.

6. Put the chestnuts in a 13x9 baking pan in a single layer with the "X" facing up. 

7. Add water, melted butter, brown sugar, salt, pepper if adding to the baking pan.  Half way through baking, toss them in the pan to ensure even baking.

8. It will take about 25-35 minutes to roast the chestnuts. When cooked, the shells will burst open, and the chestnut will be golden brown.   Peel the shells while they are still warm but easy to handle, then roll the nuts back in the pan drippings.

9. Proceed with your recipe as desired, such as dressing or stuffing or dice and serve as a side dish.

Notes:

For safety sake, you may feel more comfortable cushioning the chestnut on a (clean) dish towel to cut the X.

Use dry, firm chestnuts; soft chestnuts might be rotted.  Be sure to remove the inner skins as well as the shells.

The “X” allows the steam to escape while they are cooking. (Do not omit this step, otherwise the chestnuts could explode in the oven.) This will also make peeling a lot easier.

If you *really* want to dress this up as a dessert, place a serving in a “Manhattan” or "Margarita" glass and drizzle a bit of chocolate syrup, honey, coconut flakes, Brandy or Amaretto over the top. (And a “Cherry  on top” with whipped cream wouldn’t hurt!)

Makes 10-12 servings.

Recipe courtesy of Dae Thompson of Marietta, GA.

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