Cut a small opening in the raw chestnut skin, roast, peel, and eat!
Chestnut season runs between October and December so you’ll find organic farmer, Chris Foster, busy harvesting and distributing chestnuts from the 350 chestnut trees on his small farm on the outskirts of Portland, Oregon. With ample chestnuts, Foster was kind enough to demonstrate how to roast chestnuts in this video.
He shows you a couple of ways to cut a chestnut, why it’s important, and the type of tool to use to cause the least amount of damage to the nut itself. Foster also suggests letting fresh chestnuts sit at room temperature for a few days before roasting. This will allow for easier peeling and maximum sweetness.
Though Foster demonstrates with a special pan he made himself, he says you can also use a cast iron pan. And if you don’t have a direct fire to roast upon, a stove-top will work.
However you might cook them, roasted chestnuts can be enjoyed in a variety of ways as Foster describes at the end of the video. Enjoy!
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