Chestnuts from the oven
This is how the winter classic works!
When the days get cooler and the Christmas markets call, there’s nothing better than the smell of roasted chestnuts filling the whole house. Chestnuts from the oven are not only a delicious snack, but also a piece of winter cosiness that is easy to prepare yourself. With the right tricks, they turn out perfectly – crispy and aromatic, like fresh from the Christmas market. Find out here how to optimally prepare, roast and serve chestnuts ready to enjoy.
Interesting facts about chestnuts
How long should chestnuts be soaked?
A soaking time of around 20-30 minutes is enough to soften the shell. Alternatively, you can soak them for up to an hour to make peeling even easier.
What helps with peeling?
Scoring and soaking are key! The combination of cross-sections and moisture allows the hard shell to be removed with little effort.
Why soak chestnuts before roasting?
Soaking makes the peel more elastic, so not only is it easier to remove, but the chestnuts also remain juicy and aromatic.
What are chestnuts actually?
Chestnuts, also known as sweet chestnuts, are the fruits of the sweet chestnut (Castanea sativa) and belong to the beech family. They differ from the horse chestnut, which is inedible.
With this simple recipe you can bring the taste of the Christmas market directly into your own four walls. Oven-baked chestnuts are a delicious winter snack that requires little effort. Perfect as a little treat on cold days or as a snack for cozy evenings with friends and family.
Preparation time: 35 minutes
INGREDIENTS
- 500 g fresh chestnuts
- Salt
- Water
PREPARATION
- Preparing the chestnuts: Before the chestnuts go into the oven, they must be prepared. First, wash the chestnuts thoroughly under cold water to remove any dirt. Then place in a bowl of cold water for 20-30 minutes. This step ensures that the shell can be removed more easily later – a real insider tip!
- Scoring and Cutting: After soaking, each chestnut is scored with a sharp knife. To do this, make a ring cut around the “belly” of the chestnut. In addition, a cross section is placed on the curved side of the chestnut. These cuts are important so that the chestnuts do not burst in the oven and are easy to peel later.
- Cooking the chestnuts: Before they go into the oven, the chestnuts are briefly pre-cooked in a pot with properly salted water. Alternatively, you can use a kettle. Leave the chestnuts in boiling salted water for about 10 minutes, which gives them a spicy note. Here too, cooking ensures that the peel is easier to remove later.
- Into the oven: Preheat the oven to 250 °C fan oven. After cooking, drain the chestnuts and place them directly on a baking tray. They can still be wet. For extra steam to make peeling easier, spray the chestnuts lightly with water every few minutes using a spray bottle. This way they stay nice and moist. Roast the chestnuts in the oven for about 15-20 minutes until the skins burst open and are nice and crispy.
- Loosen shells slightly: After roasting, remove the chestnuts from the oven and cover with a damp kitchen towel for 1-2 minutes. The moisture makes it even easier to remove the peel. Press the chestnut together at the top and bottom – the peel will break open through the ring cut and will almost come off by itself.