Best 6 Baked Chestnuts Recipes
Baked chestnuts are a delectable treat that can be enjoyed as a snack or as a side dish. With their sweet and nutty flavor, they are a popular delicacy during the fall and winter months. Whether you prefer them roasted, salted, or spiced, there are numerous ways to prepare this versatile ingredient. This article will provide you with a comprehensive guide to baking chestnuts, offering tips and tricks to achieve perfectly roasted chestnuts every time. From selecting the right type of chestnuts to mastering the roasting technique, you'll discover everything you need to know to create this delicious and comforting dish.
Let's cook with our recipes!
BACON-WRAPPED WATER CHESTNUTS
Soy sauce, smoky bacon and sweet brown sugar dress up water chestnuts for a festive party appetizer. The crunchy centers are a great counter to the crisp, meaty bacon and the sticky-sweet glaze.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Combine the water chestnuts and soy sauce in a resealable plastic bag and let marinate at room temperature, tossing and massaging the bag occasionally, for 30 minutes.
- Preheat the oven to 400 degrees F. Wrap each water chestnut in a piece of bacon and secure with a toothpick. Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top. Bake until the bacon renders its fat and is crisp, about 30 minutes.
- Meanwhile, stir together the ketchup, brown sugar, Worcestershire sauce and 1/3 cup water in a bowl to make a sauce.
- Remove the baking sheet from the oven and carefully lift the cooling rack off the baking sheet. Drain away any fat in the baking sheet and wipe dry with paper towels. Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray. Carefully transfer the bacon-wrapped water chestnuts to the bowl with the sauce, swirling to fully coat, then spread out on the baking sheet.
- Return the baking sheet to the oven and bake, tossing every few minutes, until the sauce is reduced to a sticky glaze, about 15 minutes. Immediately transfer the bacon-wrapped water chestnuts to a warm serving platter. Sprinkle with pepper and serve while hot.
OVEN-ROASTED CHESTNUTS RECIPE
Discover the quick and easy way to roast chestnuts in your home oven without any special equipment. Enjoy chestnuts in six easy steps.
Provided by Danette St. Onge
Categories Snack Appetizer Ingredient
Time 25m
Number Of Ingredients 1
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
- Arrange chestnuts on a baking rack or a baking sheet.
- Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
- Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
- Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
- Enjoy.
Nutrition Facts : Calories 139 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 6 g, Fat 1 g, ServingSize 1 batch (2 servings), UnsaturatedFat 0 g
BAKED CHESTNUTS
My Grandmother made these delicious chestnuts every Christmas, and they are a real treat!
Provided by Jenn
Categories Meat and Poultry Appetizers
Time 8h50m
Yield 8
Number Of Ingredients 8
Steps:
- Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
- The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
- Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.5 g, Cholesterol 10 mg, Fat 4.2 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 1.3 g, Sodium 524.1 mg, Sugar 15.1 g
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
ROASTED CHESTNUTS
Provided by Maggie Ruggiero
Categories Roast Christmas Thanksgiving Vegetarian Quick & Easy Fall Healthy Vegan Chestnut Gourmet
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 425°F with rack in the middle.
- Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
- Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.
ROASTED CHESTNUTS OVEN OR STOVE TOP
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Toss chestnuts with oil.
- In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
- Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
- Serve hot with salt.
- Or Oven method:.
- Preheat oven to 425 degrees.
- Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
- Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
- Enjoy!
Tips:
- Choose the right chestnuts. Look for chestnuts that are shiny, plump, and free of blemishes. Avoid any chestnuts that are cracked or have holes in them.
- Score the chestnuts. Before roasting the chestnuts, score them with a sharp knife. This will help the chestnuts to roast evenly and prevent them from exploding.
- Roast the chestnuts in a hot oven. Roasting the chestnuts in a hot oven will help them to develop a nice, crispy outer shell. The ideal temperature for roasting chestnuts is 400 degrees Fahrenheit (200 degrees Celsius).
- Roast the chestnuts for about 15 minutes. The roasting time will vary depending on the size of the chestnuts. However, as a general rule of thumb, you should roast the chestnuts for about 15 minutes, or until they are tender and the shells are starting to crack.
- Let the chestnuts cool before peeling them. Once the chestnuts are roasted, let them cool for a few minutes before peeling them. This will help to prevent the chestnuts from sticking to your fingers.
Conclusion:
Roasted chestnuts are a delicious and versatile snack that can be enjoyed on their own or used in a variety of recipes. They are a good source of fiber, vitamins, and minerals, and they are also relatively low in calories. If you are looking for a healthy and satisfying snack, roasted chestnuts are a great option.
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