Ingredients

The following ingredients have 4 Servings
  • 1 pound whole chestnuts (raw)
  • 1 shallot (sliced)
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/4 cup brandy
  • 1 teaspoon salt ((optional))
  • 2 tablespoons butter ((optional))

Instruction

  • Preheat the oven to 425F degrees.
  • Using a sharp knife, cut a line lengthwise across (and through to the meat of the nut) the curved outer part of the shell.
  • Place in a foil boat on a baking sheet and sprinkle with shallots and orange zest. Add the brandy and orange juice.
  • Wrap up the top and roast for about 20 minutes, until the skins have peeled back from the chestnuts. **If the skins have not started to peel back, roast longer
  • Remove and place the foil packet in a towel and wrap tightly for about 10 minutes.
  • Dump the chestnuts in a bowl and toss with the salt and melted butter (optional).
  • Peel back the skin (and the thin brown layer underneath if it doesn't come off with the skin) and pop the chestnuts out to enjoy!