ROASTED CHESTNUTS IN THE FIREPLACE
There are chestnut roasting devices-long-handled iron skillets or perforated baskets that allow the flames direct contact with the nuts-but they are not necessary; any way you can get the chestnuts in a hot fire and close to the flames works well. Chestnuts are high in moisture-more like a fruit than a nut-and fairly perishable. Look for nuts that are dark brown, shiny, and heavy and store them in the refrigerator.
Number Of Ingredients 0
Steps:
- Using a small sharp knife, score an X across the soft end of each nut-or if you find it easier, on the side of the nut. Soak them in cold water for 10 minutes; then drain and dry well. Put the nuts in an iron skillet over embers in a hot part of a fireplace (or directly on the grate of a hot charcoal grill or on a sheet pan in a preheated 450°F oven) and toss frequently until the shells blacken in spots and are crisp and easy to peel, about 20 minutes. They stay warm in a few layers of tea towels for nearly an hour. If you have leftovers, peel while they are still warm.
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