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INGREDIENTS Fresh chestnuts in the shell DIRECTIONS Fill a large pot with 2-3 quarts of water. Cover pot and bring water to boil over high heat. Cut each chestnut in half vertically with a sharp heavy knife. When all nuts are halved, drop them into boiling water. Return water to full boil and cook 7-10 minutes. Drain nuts in colander and cool slightly. Separate nut meat from shells. Work quickly since they separate better when warm. The chestnuts are not fully cooked at this point, so use in recipes or roast 15-20 minutes at 350 degrees to eat immediately. Refrigerate or freeze peeled nuts for future use. Copyright © 2012 Stefanie Samara Hamblen |
