Creamy and sweet boiled chestnuts is one of the most delicious and easy fall snacks you can make at home. They are also frequently used as an ingredients in many other recipes, both sweet and savory.
In Italian boiled chestnuts are called Castagne Bollite.
Boiling chestnuts is probably one of the easiest methods cooking chestnuts and also the quickest one. But if it's your first time boiling chestnuts, read this carefully. There are some must-know myths, facts and tricks you don't want to miss so boiling chestnuts will NOT drive you nuts!
Table Of Contents
What do boiled chestnuts taste like?
Boiled chestnuts have a rich buttery taste and a creamy consistency.
Compared to roasted chestnuts they're softer and have milder flavor.
Boiled chestnuts will also absorb the flavor and taste of the aromatic herbs that you choose to boil them with.
Recipe In A Nutshell
- Wash chestnuts under tap water. Discard any moldy chestnuts or those with holes.
- Score chestnuts with a small sharp knife or a chestnut knife.
- Drop in boiling water.
- Cook for 30 minutes.
- Peel while steel warm.
COOKING TIME: 30 minutes
Ingredients
- Fresh chestnuts
- Water
- Flavorings (optional) - boiled chestnuts will absorb a slight flavor of any herbs you boil the with. Some of the best pairings are bay leaf, rosemary, thyme. Optionally you can also add some salt. Orange or lemon zest is also worth trying, especially for sweet preparations.
How To Boil Chestnuts - Step By Step
Wash and select chestnuts
- Bring a pot filled with water to a boil.
- In the meantime rinse and slightly rub chestnuts under tap water.
Score
- Using a pairing knife or a chestnut knife make a long slit cut across the rounded side of a chestnut trying not to cut too deep into the nut.
- The easiest way to do it is to hold the chestnut with your fingers. You’ll get a better grip and control over a chestnut and can rotate it easily to make that long cut all across the rounded side.
PAY ATTENTION: If for any reason it doesn’t feel safe, hold chestnut in place on a cutting board flat side down and perform the cut (not applicable if you're using a chestnut knife!)
Cook in boiling water
- Carefully drop scored chestnuts in a pot with boiling water. Add salt, bay leaves or other flavorings (optional).
- Reduce the heat to low. Cook on gentle simmer for 25-35 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 5-10 minutes and taste again.
Remove from the water and peel
Once ready, turn the heat off. Take out a few chestnuts at a time and remove the pulp. Keep the rest in the warm water until their turn.
Peel Boiled Chestnuts - 2 Easy Ways
Contrary to the popular belief, you should NOT remove the peel from the chestnut, but rather remove the pulp from the shell.
The main reason is that boiled chestnuts break in pieces, so removing the peel takes more effort but won't guarantee the whole chestnut. If you need to use chestnuts in other recipes, crumbled or not, you'll be able to use chestnuts equally well.
If you made a long slit cut as shown above you can simply open the chestnut in half and squeeze the pulp out using your fingers.
Alternatively use a small coffee spoon to scoop the pulp out this way.
Peel chestnuts while they’re still warm.
PAY ATTENTION: You can try to reduce breakage slightly by scoring chestnuts with an X-cut instead of a slit cut.
You might get a few whole chestnuts out, but most will break anyway. So to me, it's not worth it. But you decide for yourself.
How to peel chestnuts whole?
If you need to have a whole chestnut after cooking, it's best to par-boil it as shown the the Marron Glace recipe or use an alternative method of cooking such as pan roasting, roasting in the oven, and, of course you can roast chestnuts on an open fire.
How To Store
- In the fridge: Boiled and peeled chestnuts can be stored in an airtight container for up to 3 days.
- In the freezer: In the same way chestnuts can be frozen and stored in the freezer for up to 3 months.
More Recipes With Chestnuts
Love Italian Food?
Sign up for our weekly newsletter to receive tips, tricks and new recipes delivered straight to your inbox!
Full Recipe
How To Boil Chestnuts - Myths, Facts & The Best Technique
Ingredients
- 2 lb fresh chestnuts , approx 1 kg
- ¾ gallon water , approx 3 liters
- 1-2 bay leaves optional
- 1 tablespoon salt optional
- 1 teaspoon fennel seeds (optional)
Instructions
- Start by bringing a large pot of water to a boil.In the meantime rinse fresh chestnuts under tap water discarding any moldy chestnuts of chestnuts with holes.
- Using a small sharp knife make a long slit cut of the round side of each chestnut.
- Transfer chestnuts to a large pot with boiling water. Add bay leaves and a drop of olive oil.
- Cook on low heat for 25-35 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 taste. If the pulp is soft and creamy chestnuts are done. If not let cook for another 5-10 minutes and taste again.
- Once ready, turn the heat off. Take out a few chestnuts at a time and peel. Keep the rest in the warm water until ready to peel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
KEITH LYONS says
i boiled and peeled chestnuts 4 days ago and left them out now i see white spots on them would they be good to eat
Svitlana says
If you stored your boiled chestnuts in the fridge right after peeling there's chance they're good. If you stored them at room temperature don't even taste, through immediately. In any case, when in doubt, think safety and your health is what matters the most.
Susan says
Definitely add the bay and fennel. Yum
DS says
There are tools on Amazon to score chestnuts. Trying mine for the first time this year.
CW says
Place them on a cutting board flat side down and cut each one in half. When you have a bunch of halves, dump them into a rolling boil and watch the meats sink and the shells float to the surface. Remove the empty shells with a pasta spoon. stir gently to separate the meats from the husks. Keep that up for the 20 minutes and you will be mostly done. Throw them into a colander but don't quench them yet until you can squeeze the stubborn meats free while still warm.
Safer than trying to cut little x's and most of the meats fall out freely. Not so great if you must have whole meats, but fast if halves will do.
Mary says
What did I do wrong, they looked great but crumbled when I tried to peel them?
Marie says
Today I tried using my dremrl with a cutting blade to score my chestnuts. Took less than half the time. I make my "x" across the pointed tip. Opens like a flower. Easy peel while warm.
Anonymous says
Ciao Jim, is Luciano, "The Ottawa Chestnuts lover" Guy,
(that's the title of the book I published) Yes you are right all the article is well done!
I use glove and a "carving knife' to cut the chestnuts for roasting.
I don't cut them if I boil them, I simmer slowly, the laurel leaves are essential!
Yes let them seating wrapped up so they "Stew" for 10 -15 minutes before pealing them
Ciao buon apetito.
Luciano
jim says
Used this twice this past holiday. Easier to monitor than roasting. Soft, moist, flavorful, consistent results. Reminds me of how my grandmother made them on Christmas Eve.
Italian Recipe Book says
Thank you for letting me know, Jim!
Glad your boiled chestnuts turned out delicious.
Enjoy!