How to Roast Chestnuts

October 8, 2018 BY JAVI RECIPES

How to Roast Chestnuts
I love chestnuts. When fall arrives I can´t resist preparing them over and over again, and if it wasn´t because they have indeed many calories I would be roasting chestnuts all day long 🙂
In Spain, it is tradition to eat chestnuts when celebrating the all saints vacation. It´s celebrated each year on the 31st of October. In Cadiz where I ’ m from, we call it “ tosantos ”. During these dates, different market stalls decorate and consume all types of nuts, one of which is of path roasted chestnuts. At this prison term of year, it´s very common to find, on the streets, little stalls that cook chestnuts on an open woodwind fire in large pans which contain holes .
This is the best way to prepare them, the chestnut skins end up toasted, making them extremely easy to peel and the flavor they acquire when roasting on the wood is incomparable.


The bad side with this method is that it is difficult to do at home since it ’ s not much that we have a wood fire and besides because it generates a batch of smoke. so unless you have a fireplace where you can prepare them or make them on a bonfire as Nat King Cole whistle in “Chestnuts roasting on an open fire”, it would be best to look for an option direction of cooking them 😉


I have prepared chestnuts in many different ways, but these are the three methods that I use the most frequently. Each of them has its advantages and disadvantages but they are all matter to because they allow us to adapt the cook method acting to the utensils that we have at hand and the fourth dimension we have available 🙂
The three ways to roast chestnuts at dwelling are :

  • On the stove.
  • In the microwave.
  • In the oven.

now we will see in contingent each of these methods but before it is important to highlight a point that they all have in coarse .

Before roasting the chestnuts you always have to make a cut to prevent them from bursting .


Chestnuts hold water and when we roast them this water starts to evaporate .
If ahead roasting we don ’ t make a dilute in the shell of the chestnut the steam that is generated has nowhere to go, so it begins to concentrate under the hide and the pressure inside the chestnut begins to increase .
If we heat them long enough the press will reach a point where it will burst the chestnut violently. If we have them in the oven or microwave we run the risk of breaking the glass of the door. But the worst situation of all, can be, if they burst when we open the doorway or while we cook them on the stave, which can hurt us a distribute .

sol remember. ALWAYS before roasting chestnuts we should cut them from side to side .

Some people like to make two cuts with an ten determine, but the truth is that a elementary cut from side to side is more than adequate. besides, although it seems silly, when we have to cut many chestnuts it is a snatch run down and if rather of a cut we have to give two, it gets even worse .

In any case, even if we make a cut or two, the most significant thing is that the mown reaches the conclusion of the shell to make indisputable that the steam can be released .

To open the chestnuts we can use special tongs like the ones in this photograph :
Cutting a chestnut with a special tong
Or we can besides use a astute tongue .
Cutting a chestnut with a sharp knife
If we cut them with a tongue we must hold the chestnut well with one hand and with the knife in the other hand make the cut identical cautiously because it can slide easily and we can cut ourselves .


To cook on the stove we can use a pan, a electrocute pan, a shed iron frying pan or a chestnut pan with large-sized holes in the bottom .
This special pan works out truly well when roasting the chestnuts on an open fire since the flames pass through the holes and the chestnuts roast and obtain a identical acute relish, which is this methods biggest advantage. But if what you have at dwelling is a ceramic hob or an induction hob, this pan won ’ deoxythymidine monophosphate help you, so it ’ second best to just use a convention pan .
This direction of cooking has the disadvantage that the pan often gets very dirty and depending on the type of pan you use, you may not be able to clean it properly or it will cost you a set to remove any remains from the pan.

To roast the chestnuts on the stove make a cut from side to side as we have previously seen above .
Put the chestnuts in a pan. If you use a electrocute pan with holes put the pan over medium heat. Do not raise the heat besides high as you can burn them on the outside before they cook inside .
If you use a electrocute pan without holes put the pan over medium-high heat .
Let the chestnuts roast, stirring from time to time thus that they toast well on all sides. In about 25 – 30 minutes they will be roasted, although the clock time will vary depending on the temperature .


This is the best way to roast chestnuts if you ’ re in a haste. Its main advantage is precisely its simplicity and amphetamine, the other methods don ’ t even come close in terms of cook time .
On the other hand, it has the disadvantage that you can ’ t make many chestnuts at the like clock, I make about 15 in each batch, although this depends on the capacity of each microwave .
Another drawback is that by not having a informant of direct heat the chestnuts do not acquire the like taste as when we prepare them in the oven or in a pan but they are still delectable and my children love them .
To roast the chestnuts in the microwave we have to cut them from side to side as we have seen .
then we place them in a microwave-safe container, add a pinch of coarse strategic arms limitation talks and place the container in the microwave .
In an 800 watt ( W ) world power microwave we can cook 12-15 chestnuts in 2 and a half minutes .
In a 1000-watt ( W ) microwave the prison term is reduced to alone 2 minutes .
If your microwave has more power you will have to do the test yourself to see what sum of time you need or if you need to reduce the office .
In my house, with 800 watts they constantly turn out bang-up with 2 and a half minutes. But remember that this is for about 12-15 chestnuts. If you want to do more you will have to increase the time or do several batches .


For me, without a doubt, this is the best way to cook chestnuts. Its main advantage is that you can cook many chestnuts at the lapp fourth dimension and if we turn the oven grill on we can besides toast the chestnuts and they acquire a lot more aroma and season than when we make them in the microwave .
The independent disadvantage of this fudge method is that the oven is normally more expensive ( consumes more electricity ) and it is besides slow because apart from the cook time we must add the time to pre-heat the oven .
down below you can see how to cook chestnuts in the oven step by step. But first, let ’ s see a final section on cook time .


The fourth dimension of fudge or bake will depend above all on the temperature. We have seen that in a pan the intensity of the heat will mark how long we should cook the chestnuts .
In the sheath of using a microwave, the power of the appliance and the issue of chestnuts determine the clock you have to let the chestnuts knock.

In the oven the temperature will be decisive and as you know the temperature shown by the oven is not always the actual temperature inside. For this rationality, you should bear in thinker that although in the recipe you have a bake temperature ( 200ºC / 400ºF ), you may have to add or lower a few degrees in your oven to be able to cook the chestnuts in 30 minutes .
In any of these three methods, if once finished the commend cook time, you see that the chestnuts are still not gentle, you can constantly leave them a little longer and for the future prison term you know that you will have to raise the temperature a short more .



  • chestnuts
  • a pinch of coarse salt


  1. Turn the oven on and set to 200ºC / 400ºF on upper and lower heat.
  2. Make a cut in each chestnut from side to side making sure to cut the skin well (read above how to do it).
  3. Put them on a baking tray and if you like, pour some coarse salt on top (I love them this way).
  4. Place the tray in the oven and bake the chestnuts for 30 minutes.
  5. After this time take the tray out of the oven and…leave the kitchen and let’s eat!!


  • In this recipe, I use normal chestnuts (also called sweet chestnuts or Spanish chestnuts). Don’t get confused with other types of chestnuts such as horse or water chestnuts.
  • To eat the chestnuts after roasting you just have to let them cool a bit, just enough to not burn yourself and to be able to remove the hard outer shell. Then remove the skin covering the chestnut, which is usually quite bitter and once done you can eat them still warm.