Ingredients:
- 500g fresh chestnuts
- 1/4 cup water
- Pinch of salt (optional)
Instructions:
- Score the Chestnuts: Using a sharp knife, cut a small “X” on the flat side of each chestnut. This prevents them from exploding during cooking and makes them easier to peel later.
- Heat the Pan: Place a large, heavy-bottomed pan on medium heat. Let the pan heat for a minute or two.
- Add Chestnuts to the Pan: Place the scored chestnuts in a single layer, cut side up, in the hot pan.
- Cook the Chestnuts: Let the chestnuts roast in the pan for about 5-7 minutes, shaking the pan occasionally to prevent burning. The chestnuts will begin to darken and you’ll notice the shells starting to peel back.
- Add Water: Add 1/4 cup of water to the pan, then cover it with a lid. The steam will help soften the chestnuts and cook them through. Cook for another 5-7 minutes, shaking the pan from time to time.
- Check for Doneness: After 12-15 minutes in total, the chestnuts should feel soft when pressed. You can test by opening one up. If they’re not soft enough, continue cooking for a few more minutes.
- Cool and Peel: Remove the chestnuts from the pan and let them cool for a minute or two. Once cool enough to handle, peel away the shell and the inner skin.
- Season and Serve: Sprinkle a pinch of salt, if desired, and enjoy warm!
This method is quick, simple, and doesn’t require an oven. Perfect for a fast chestnut snack!
