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- Start by rinsing the chestnuts under cold water to clean them.
- Using a sharp knife, carefully make a small X-shaped cut on the flat side of each chestnut. This prevents them from bursting during cooking and makes them easier to peel later.
- Place a large, heavy-bottomed pan or skillet on the stovetop over medium heat.
- Let the pan heat up for a minute or two.
- Add the prepared chestnuts to the pan in a single layer. Make sure not to overcrowd the pan so they cook evenly.
- Pour a small splash of water into the pan. The water will create steam, helping to cook the chestnuts evenly.
- Cover the pan with a lid. This helps retain the steam and speeds up the cooking process.
- Let the chestnuts cook for about 10-15 minutes, shaking the pan or stirring occasionally to ensure they roast evenly on all sides.
- You’ll know they’re done when the shells are nicely charred, and the insides are tender. The kitchen will be filled with a lovely, nutty aroma.
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