Project #254 – Roasted Chestnuts
We had a chestnut tree in my childhood backyard. It was by far out best climbing tree as long as you managed not to fall out of it and land on the spiky carpet of dried-out seed-casings. The burrs always had a way of splintering into the skin of our hands and causing all kinds of agony. The family dog gave the tree a wide berth.
Most of the nuts, ~95%, were no good and filled with fuzz. The remaining ones could be collected, but only if you got there before the squirrels. One fall, with a eye towards finally trying our own chestnuts I went out daily and steadily collected an entire bucket-full. Unfortunately, I didn’t know what to do with them and neither did my family. They stayed in the garage for months until they were finally redeposited in the backyard.
I’d never tasted a chestnut until I moved to Japan where they are a common train-station snack. The nuts have a natural slightly sweet taste. In fact, they have little fat compared to other nuts and are considered to be a good diet food for nut lovers.
I found cartons of chestnuts for sale last week at the farmer’s market for cheap. Now, I will finally know what to do with my very own chestnuts.
It turns out that making them edible is a pretty easy task.
Heat an oven to 400 degrees. Slice the tip of each nut with a sharp knife to let steam out while baking and keep it from exploding. Bake the nuts for 10 minutes in a single layer on a cookie sheet. Shake and let them bake for another 10 mintues. Larger nuts will need a little longer, so test one before taking them all out.
The shell should have split further from your knife cut and it should be easy to remove. Fully cooked nuts will be soft and warm all the way through. If the texture resembles a crisp apple when you bit into it, put it back in and bake for a little longer. You can eat them as-is or incorporate them into your favorite nut-meat recipe.