11 12 23 PA Dutch Roasted Chestnuts in Jo Ellens Kitchen Kuche

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

chestnuts

💰Cheaper: walnuts

Walnuts are more widely available and less expensive.

Preheat the oven to 425°F.

Cut an X into the flat side of each chestnut using a sharp knife.

Ensure the chestnuts are in a single layer in a heavy skillet or Dutch oven.

Place the skillet on the stove and turn on the heat to a blue flame.

Cover the skillet with a lid and roast the chestnuts for 25 to 30 minutes.

While the chestnuts are roasting, melt the butter and mix in the ground cinnamon in a microwave-safe container.

After 25 to 30 minutes, check the chestnuts by inserting a knife or fork to see if they are soft inside.

Remove the chestnuts from the skillet and let them cool slightly before peeling them.

Use a knife to help peel off the shells if needed.

Taste the chestnuts and adjust the butter and cinnamon mixture as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens