Roasted Chestnuts

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Happy Friday!  Chestnut season runs from October until the end of December and we like that! I love visits to France, this time of the year, when we warm ourselves with cones of roasted chestnuts in the streets while strolling.  Roasted chestnuts are not a traditional street food in Sweden, but we can find them at our local grocer. I love to make them at home and tonight, is the perfect chestnuts-by-an-open-fire kind of Friday night. They bring the song into the room; they take me to city strolls in France and because they require a little action before the reward, they always feel like something extra. I’ve learned through the years to avoid …

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chestnuts that are shriveled or wrinkled, which usually indicates mold.  I’ve recently learned the trick to choosing great chestnuts, is to bounce them! If the nut bounces, they’re fresh and I have such eager help!

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To Make Roasted Chestnuts:
Prepare oven to 350 F. On a cutting board, begin by making an x about 1/8-inch deep through the top of each chestnut shell, just hitting the inner nut. Continue almost all of the way around. Place the chestnuts, with incision side facing up, into a roasting pan. You may simply place these directly into the pan or cover the base of the roasting pan with coarse salt. Roast for 30+35 minutes. Remove from heat and place in bowl immediately to serve. (These are easiest to peel if they are hot.) Roasty, toasty wishes from our house to your own!

Don’t forget to enter the I LOVE PAPER Give away! (here)

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Something you might like:
Friday Night Aperitif — with kids
Friday Night Aperitif — kid-style No. 2: Mexican
Simple Snack: Walnuts and Parmesano
Dipped Spoons Personalized Serving Utensils
Swedish Snacks

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