We all know about chestnuts roasting on an open fire. It goes hand in hand with Jack Frost nipping at your nose. So many people have heard this famous start to "The Christmas Song" yet in recent years it feels like roasted chestnuts have fallen out of favor, or at least off the Christmas menu in our homes. We find this really quite the shame, because they are a perfect treat for Christmas and are only in season until the end of December.
Before you rush off to the store, we must take a moment to discuss the chestnut itself. You want to choose ones that aren't externally wrinkled and have no holes in the skin (some can be as small as pinpricks). The shells should be a glossy brown color and smooth, as mottled or wrinkled shells could indicate mold. They should also be firm to the touch, and there should be no rattling when you shake them.
Today we'll show off two variations on roasted chestnuts: plain and seasoned. Both are incredibly simple recipes and are sure to be a hit. With all of that out of the way, keep reading below to see how we roast chestnuts!
Recipe adapted from Huffington Post
Buttery Roasted Chestnuts
Recipe adapted from BonAppetite