Scoring the chestnuts is crucial to prevent them from bursting due to steam buildup when cooking.
Open Fire: You can also roast the chestnuts in a pan over an open fire, frequently shaking the pan until they are done.
Peel While Warm: It’s easier to peel chestnuts when they are warm. Let them cool inside the towel until just enough to handle. Begin peeling at the scored X, removing the hard outer shell and the papery inner skin.
To serve cooked chestnuts, they can be eaten as is or added to various dishes such as stuffings, soups, and desserts.
Store uncooked chestnuts in a cool, dry place or the refrigerator.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.