- 1 pound whole chestnuts
Select chestnuts that are heavy, glossy and firm, with smooth shells.
Preheat oven to 425°F.
Use a paring knife to cut a small X at round end of each shell. Place in a single layer on a cookie sheet.
Roast for 15-20 minutes, or until X has blossomed open and chestnuts are fragrant.
Wrap hot chestnuts in a towel and squeeze to crush shells. Leave wrapped in towel for 5 minutes.
While chestnuts are still warm, peel away shell and skin.
If chestnuts cool and become difficult to peel, reheat briefly in oven.