1. Using sharp knife, make an incision about 1/8-inch deep through the top of chestnut.
2. After slitting place the chestnuts on roasting pan and roast them 400 degrees for about 20 – 30 minutes. To check for doneness, squeeze one holding a dish towel and it should be soft.
Note: Optional – Portuguese custom is to sprinkle the chestnuts with salt before roasting for a salty kick.
3. Place a damp towel over the chestnuts to retain the heat and moisture. While they are still hot and cool enough to handle squeeze them gently with a towel to peel the shell and then remove the inner skin.
by Tia Maria · Published November 5, 2013
· Last modified November 10, 2016
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