How To Boil Chestnuts

Creamy and sweet boiled chestnuts is one of the most delicious and easy snacks you can make at home.

Cooked chestnuts in general are very characteristic of fall (October, November).

Sometimes, depending on the region, you can still enjoy chestnuts even during December.

Delicate, sweet and buttery flavor of cooked chestnuts is why many look so much forward to the chestnut season.

There are 4 ways to cook chestnuts: boiling, pan roasting, oven roasting, and, if you’re lucky enough, you can roast chestnuts on open fire or right in the fireplace.

The aroma and comforting FEELING when peeling lightly char-coaled chestnuts IS amazing.

But except for char-coiled part, you can get equally delicious result with other cooking methods.

Boiling chestnuts is probably one of the easiest ways, and also the quickest one.

Here are some tips and tricks to make delicious boiled chestnuts at home.

How to boil chestnuts

You start by rinsing fresh chestnuts in cold water.

Using a small sharp knife make small cut on each chestnut. For boiled chestnuts It’s enough just to dig in a tip of the knife.

Transfer chestnuts to a large pan and fill it with cold drinking water. Add bay leaves and a drop of olive oil.

Bring to boil and cook on low heat for 25-30 minutes. Cooking time depends on the size of chestnuts. The large the nuts more time it need to be cooked.

To test, take out one chestnut at 25 minute mark and cut it open. If the pulp is soft and creamy chestnuts are done. If not let cook for another 10 minutes and taste again.

Once ready, drain chestnuts and pass them quickly under running water.

Wrap first, in a large piece of parchment paper (to absorb excess water), then wrap in a kitchen linen towel and let rest for a few minutes.

Print Recipe Pin Recipe

How To Boil Chestnuts

Creamy and sweet boiled chestnuts is one of the most delicious and easy snacks you can easily make at home.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Ingredients

• 2 lb fresh chestnuts
• ¾ gallon water
• 2 bay leaves
• 1 tbsp salt
• 1 tsp fennel seeds (optional, for extra flavor)

Instructions

• Start by rinsing fresh chestnuts in cold water.
• Using a small sharp knife make small cut on each chestnut. For boiled chestnuts It’s enough just to dig in a tip of the knife.
• Transfer chestnuts to a large pan and fill it with cold drinking water. Add bay leaves and a drop of olive oil.
• Bring to boil and cook on low heat for 25-30 minutes. Cooking time depends on the size of chestnuts. The large the nuts more time it need to be cooked.
• To test, take out one chestnut at 25 minute mark and cut it open. If the pulp is soft and creamy chestnuts are done. If not let cook for another 10 minutes and taste again.
• Once ready, drain chestnuts and pass them quickly under running water.
• Wrap first, in a large piece of parchment paper (to absorb excess water), then wrap in a kitchen linen towel and let rest for a few minutes.

How to peel boiled chestnuts

We added a drop of olive oil to let chestnuts peel off easily.

Another tricks is to peel them while they’re still warm.

But the easiest way to peel and eat boiled chestnuts is simply cut them in halves and squeez the mushy pulp out.

This is also how you can peel and squeeze chestnuts to use them in other recipes.

There you have it, nutty, mushy and butterly, delicious boiled chestnuts made at home.