Roasted Chestnuts in Cinnamon Sauté

By on November 11, 2013 with No Comments

Roasted Chestnuts in Cinnamon Sauté

Yields (4-6) Servings


Recipe Description:

This is a healthy and delicious treat for the fall and winter months (when Chestnuts are in season), which can be served by itself or as an appetizing accompaniment to any meal.

What would a chilly day be without the wonderful aroma of roasted Chestnuts? If you are enchanted by the smell of “chestnuts roasting on an open fire”, here is how to discover it for yourself at home.

They can be served as is, or dipped in a buttery sauce. Warm roasted Chestnuts are indeed creamy, nutty, sweet, and make for a wonderfully warming snack during the cooler times of the year.

Main Ingredient:

  • 2 pounds Chestnuts (in the shell).


  1. Preheat the oven to 400ºF or fire up the Grill. If you are going to use a campfire or a fireplace, get the fire established.
  2. Carefully cut an “X” into the flat side of each nut with a sharp knife, cutting through the shell and partially through the meat of the nut. *This will allow steam to escape (otherwise, the Chestnuts can explode!) and also aids in peeling off the shells after cooking. (Alternatively, you can stab them with a fork, making sure it goes through the shell).
  3. Spread the Chestnuts onto a rimmed baking sheet for the oven or directly on the grill (cut side up) and sprinkle them lightly with water. *(If roasting over an open flame, including a gas stove, put them in a pan with a long handle and cover).
    *An alternative cooking method is to lay the Chestnuts cut-side down. This allows the shell to cook, dry, and separate more completely from the nut, for optimal crispiness.
  4. Roast the Chestnuts for 15-20 minutes (or until they are tender and the shell comes off easily). While cooking, move them around frequently so that they do not burn.
  5. When finished cooking, wrap the hot Chestnuts in a towel and squeeze them to crush the skins. Leave them wrapped in the towel for at least 5 minutes afterwards to begin cooling.
  6. Peel the Chestnuts while they are still warm (you may reheat them briefly if the nuts become hard to peel) and remove the inner skin along with the shell – Salt lightly (per taste).
  7. READY TO SERVE (or proceed to the next step for Sautéing).

Sauce Ingredients:

  • 1/3 – 1/2 stick Butter.
  • 3 Tablespoons Olive Oil.
  • 3 Tablespoons Brown Sugar.
  • 3 Tablespoons Cinnamon.
  • 1 teaspoon Nutmeg.
  • 1 pinch Salt.

Sauce Preparation:

  1. Using a medium-sized saucepan heated lightly, melt the butter and olive oil together.
  2. Stir in the remaining ingredients until well mixed.
  3. Add in the Chestnuts (either whole or broken into pieces) and sauté the mixture, stirring frequently for approximately 2-3 minutes (until all the nuts are evenly coated).
  4. Remove and serve in small dishes (or add to the side of a main dish plate).
    *Sautéd Chestnuts also make an excellent addition to any meal when finely chopped and spread over top of an entré or pasta dish.


  • Choose chestnuts with a nice, brown shine and a firm feel – Avoid those with blemishes, mottling or pinholes – Look for Chestnuts with firm, uncracked shells that are heavy for their size.
  • CAUTION: Be very careful when slicing through the tough shell of a Chestnut (especially with a sharp knife) – Your knife could slip.
  • Soak the Chestnuts in cold water after you have cut or pierced the shell for about 30 minutes (makes them easier to peel after cooking).
  • *Shelling freshly roasted Chestnuts is time-consuming and they may be purchased in a can or jar to make an acceptable substitute in most recipes (Although you miss the fun of roasting them over a fire and opportunity to enjoy the aroma).

  • Nonstick pans usually DO NOT do well over an open flame! (This may damage your cookware)
  • Watch carefully while roasting – The nuts can turn from “crispy” to burnt within a minute.
  • Your fingers may turn slightly black while shelling the Chestnuts – Be sure to wash them as soon as you are done.
  • You may store Chestnuts in a sealed plastic bag in the refrigerator for two weeks or in the freezer for several months.

*Compiled from various recipes and several sources.



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Category: Appetizers

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