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Homemade: Roasted Chestnuts With Sweet Cinnamon Butter

By June 2, 2016 diy food, gluten free, recipe series, recipes, sweet

Learn how to roast chestnuts in a few short steps! What better to devour on a crisp Autumn day than a fresh batch of roasted chestnuts drizzled with a sweet cinnamon butter? I can think of nothing.

How To Roast Chestnuts | Anisa Sabet | The Macadames-26

Chestnut season in Australia runs from early March through late July and is the perfect chilly weather treat. When looking for chestnuts, what you want to look for is unwrinkled and healthy looking shells that are shiny and un-cracked. Fresh chestnuts are quite hard with minimal space between the shell and flesh.

Preparing them is easy. Using a sharp knife, make a cross approx 2ml deep through the flat side of chestnut shell, just into the flesh of the nut. This helps the steam escape and prevents them exploding. You could also stab them with a fork, but I find the knife method is easier.

I found many recipes that recommended soaking but others that skipped this part so I tried both just to see which worked better. I found the soaking did help create more steam and the peels came off more easily so I’d do this step, it only takes a few minutes.

When it comes to baking, you have a few options. You can do them stove top, in the oven or on the bbq. I did mine in the oven. You’ll need to spread the prepared nuts on a rimmed baking sheet for the oven or directly on the grill, cut side up. Sprinkle lightly with water. Roast for 20 to 30 minutes or until the skin where the crosses are start curling over. Move them around often so they don’t burn.

When they’re baked, wrap the tray of chestnuts in a tea towel. Leave them wrapped in the tea towel for five minutes afterwards. This helps the skins to lift easily.

Then you simple peel (more tips below!) while still hot and serve drizzled with leftover tray sauce. It will be the most beautiful sweet buttery and spicy mixture – you’ll have a hard time not drinking it!

Serve the chestnuts with mulled wine, tea or hot chocolate. Your choice!

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Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Method adapted from here.

What you need:

  • Baking tray lined with paper
  • Large mixing bowl x 2

Ingredients (makes 1kg):

  • 1kg fresh chestnuts
  • 100g unsalted butter, or sub for 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Method:

1. Preheat oven to 205°C.

2. Using a sharp knife, make a cross approx 1-2ml deep through the flat side of chestnut shell, just into the flesh of the nut. Be sure to go pretty wide so the shells open up easily and helps the steam escape and prevents them exploding. You could also stab them with a fork, but I find the knife method is easier.

3. Put chestnuts in the large bowl and cover with hot water, allow to soak for 1 minute. Drain and pat dry.

4. Meanwhile, toss the other ingredients together in the other large bowl. Add the patted-dry chestnuts and coat.

5. Spread the prepared nuts on a rimmed baking sheet for the oven, cut side up. Drizzle over leftover sauce.

6. Roast for 20 to 30 minutes or until they’re tender and the shell comes off easily. Move them around often so they don’t burn.

7. When they’re baked, wrap the tray of chestnuts in a tea towel. Leave them wrapped in the tea towel for five minutes afterwards. This helps the skins to lift easily.

8. To peel, you want them to be as hot as possible as the skins lift easier so be prepared to play a bit of hot potato with them. You’ll need to work quickly as if they cool down too much, it will be harder to peel them. If they cool down, put them back in the oven to slightly heat and try again.

6. Serve immediately after peeling, drizzled with leftover tray sauce.

Bon appétit!

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For another DIY recipes, try my DIY creamed honey.

DIY Creamed Honey | Anisa Sabet | The Macadames-6

Or my DIY chia jam.

How To Make Chia Jam | Anisa Sabet | The Macadames-11

Anisa – The Macadames. xx

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