Most Popular Turkish Street Food: CHESTNUT

Preheat the oven to 425°F (220°C).

Rinse the chestnuts under cold water to remove any dirt.

Score an 'X' on the flat side of each chestnut using a sharp knife.

Soak the scored chestnuts in water for 30 minutes.

Drain the chestnuts and pat them dry with a towel.

Spread the chestnuts on a baking sheet in a single layer.

Sprinkle salt over the chestnuts.

Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through.

Remove from the oven when the shells are split and the nuts are tender.

Let the chestnuts cool slightly before peeling.

Serve warm, discarding any that are not easily opened.

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