Scoring Tools: Kitchen Scissors, Paring Knife or Specialty Tool
Cookie sheet or roasting pan
Instructions
Score the Chestnuts
Score the skin of the chestnuts. Score with an 'X' or laterally from one side each chestnut to the other.Pierce just the skin and not the nut meat. Use kitchen scissors, paring knife or chestnut scoring knife or tool for this job.
Soak the Chestnuts
Soak the scored chestnuts in a bowl of filtered water or wine for 2 hours.
Dry the Chestnuts
Towel dry the chestnuts after the soak.
Choose One Roasting Option:
How to Roast Chestnuts in an Oven
Preheat your oven to 350° F (180° C).
Arrange the chestnuts score-side up on a cookie sheet or in a roasting pan.
Place the cookie sheet in the bottom third of the oven and roast the chestnuts for 20 minutes.
After the 20 minutes, increase the oven temperature to 425° F (220°C).
Roast for an additional 10 to 15 minutes
Let Chestnuts Rest
Transfer the chestnuts to a bowl and cover with a towel. Use the palms of your hands to gently press to loosen the nut skins. Let the chestnuts rest covered for 15 minutes. Peel the skins and enjoy!