Chestnuts roasting on an open fire anyone? I mean you can, but let me explain what else to do with these nuts after the holiday tradition called out in everyone's favorite Christmas song.
Before today, I'm not sure I had ever actually eaten a chestnut. One of my dearest friends at work planted a couple trees and brought me a whole gallon-sized ziploc bag. Apparently chestnuts are pretty perishable and only really last for a few days. Obviously I was super excited to make syrup, Starbucks has their chestnut praline flavor on the menu right now but raw pecans are not something I keep in the house. But with so many chestnuts I'll probably go find some so stay tuned for that adventure. For now, let's stick with pure chestnuts.
Roasted chestnuts are softer than I imagined them being and the taste is a much more muted, milder nut than it's harder counterparts. A tad buttery, it's taste has been compared to a cooked sweet potato and I can see that. They are a total pain to pick, growing in a spiny husk and I completely felt like a squirrel opening all of them after roasting. Roasted chestnuts are also a little bit of a guessing game too - you won't really know if they are finished or bad until you roast and open them. The smell during roasting is heavenly, and luckily mine were good. After roasting, they have a buttery color and they are much easier to peel if they are still a little warm.
How to Roast Chestnuts
Preheat oven to 425 degrees.
Slice the chestnuts longways, laying on their flat side, deep enough to open the top layer of skin.
Place sliced nuts in cold water and bring to a boil.
Strain the nuts and arrange on to a covered baking sheet.
Bake for 20 minutes until the colors darken and the skin starts to curl back.
Remove from oven and cover with a clean towel for 10-15 minutes.
Peel/crack the skins and remove the inside. Set aside a cups worth for syrup and freeze any you have left over and don't plan on eating immediately.
Ingredients for Syrup
1 cup roasted chestnuts
1 1/2 cup water
1 cup brown sugar
1/2 tsp nutmeg
1 cinnamon stick
1 oz brandy, whiskey, or bourbon
Step 1: Mix Ingredients
Mix chestnuts, water, brown sugar, nutmeg, and cinnamon stick in a medium saucepan. Bring to a boil.
Step 2: Simmer
Simmer syrup for 5 to 10 minutes.
Step 3: Strain and Bottle
Remove from heat and let cool. Add liquor, and store in an airtight container in the fridge.
Step 4: Enjoy the Candied Chestnuts
The strained chestnuts are ready for eating 😁
If you do want the full roasting over an open fire experience, bring it inside with this tabletop Solo Stove:
And if this is going to be your thing, get yourself the right tool for the job:
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And that's it!
And believe me, I know it was a lot. But once you have the nuts under control, making the syrup is a sinch. Follow me on Instagram and Facebook for more drink inspiration, thanks for reading! ❤️
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