Oven Roasted chestnuts is a beloved, nostalgic treat and a wonderful holiday tradition. Warm, buttery, and slightly sweet roasted chestnuts will is a perfect snack to warm you up while enjoying the company during cozy fireside gatherings.
Feeling a warm paper cone filled with freshly roasted chestnuts, breathing fresh crisp air while watching a street vendor tosses hot chestnuts in a wood-burning roaster are the little things that bring immense joy.
And while we don't get a chance to stroll the streets while warming our hands with this delicious snack quite often, you can roast chestnuts at home quickly and easily. In the recipe below you'll find all the secrets to make the best oven-roasted chestnuts that turn out soft, fragrant and peel in a snap!
Table Of Contents
Recipe in a Nutshell
Pun intended and achieved.
- Wash chestnuts in cold water, discarding any chestnuts with signs of spoilage.
- Score chestnuts.
- Let soak in water for 1-2 hours.
- Arrange on a baking sheet cut side up.
- Roast in the preheat oven until done.
- Let rest for 10 minutes wrapped in a tea towel.
Things You'll Need
- Chestnuts - fresh sweet chestnuts. Consider at least 1.1 pound (500 grams) for a company of four.
Chestnuts can be purchased at grocery store or farmer's markets during chestnut season (mid-September, October though January in Northern Hemisphere, mid-March to July in Southern Hemisphere. - Small sharp knife or Italian chestnuts knife - for scoring
- A bowl filled with water - for soaking
- Baking sheet lined with parchment paper (optional but helps minimize the cleaning) - for roasting
- A kitchen towel - for steaming and keeping cooked chestnuts warm for longer
See How I Make It
See how to roast chestnuts in the oven with these easy to follow step-by-step photos.
Wash
- Rinse chestnuts in cold water rubbing them with your fingers. Discard any bad chestnuts: damaged, cracked or chestnuts with small holes.
Score
- Using a small sharp knife or Italian Chestnut Knife make a long straight line across the rounded side of a chestnut.
SIDE NOTE: Sometimes you'll have a chestnut with both rounded sides or with both flat side. Do the cut on either one. - Make sure to cut the outer hard shell and incise thin inner skin (photos 1-6).
- Try to not cut too deep into the nut. You'll get a hang of it after a few scored chestnuts .
EXTRA TIP: I like to hold chestnut with my fingers as I get a better grip and control over a slippery chestnut and can rotate it easily to make that long cut across the rounded side.
PAY ATTENTION: Be very careful scoring chestnuts, you can cut yourself. If for any reason it doesn't feel safe, hold chestnuts in place on a cutting board and do the cut with your dominant hand. The sharper the knife the safer and easier it is to cut.
Soak
- Dip scored chestnuts in a bowl with water.
- Repeat the process with remaining chestnuts (photo 7-8).
- Let chestnuts soak in water for 1-2 hours or up to 24 hours.
Roast
- When ready to roast remove chestnuts from the bowl with water and arrange them on a baking sheet in a single layer (photo 9). Make sure all chestnuts are slit side up which will prevent them from exploding.
- Roast chestnuts in a preheated to 400F (200C) oven for 25-40 minutes.
- It might take a little more or less time depending on the size and quality of the chestnuts, so taste one on 25 minute mark and adjust the time accordingly.
- Chestnut if fully cooked when it's soft to bite.
EXTRA TIP: Turn on the grill (broil) for the last 5 minutes to slightly char the chestnut shells mimicking the fire-roasted ones (optional).
Let Rest (Steam)
- Once cooked, place chestnuts in a paper bag (optional) and wrap with a slightly damp kitchen towel.
You can also leave chestnuts on a baking sheet and cover with a damp kitchen towel (photo 10). - Let rest for 10-15 minutes before peeling.
How To Peel Chestnuts Easily
The easiest way to remove chestnuts shell is to press on the shell on both ends of the cut and around it. This move will separate the inner skin and outer shell from the pulp. Now you can easily squeeze the chestnut and take out the fruit (photos 11-13).
Myths, Facts & Pro Tips
- Scoring: Essential step before roasting chestnuts. It's THE key for easy peeling plus by letting out the steam the form inside, prevents chestnuts from exploding in the oven.
- Slit cut vs X-cut: Long slit cut across the rounded side of a chestnut or an X-cut work equally well. I tend to prefer the long slit cut since it's only take one move.
It takes about 10 minutes to score 2 pounds (about 1 kg) of chestnuts. - Soaking: The longer you soak chestnuts the softer roasted chestnuts you will get. It also facilitates peeling of the inner skin and protects chestnuts from becoming dry when roasted in the oven.
- Effortless scoring: Soak whole chestnuts in water for 30 minutes before scoring. This will soften the outer shell and help cut chestnuts almost effortless.
- Soaking shortcut: If you don't have time for soaking you can simply bring slit chestnuts to a boil, drain and proceed with the recipe. It helps with peeling BUT with this method they'll still turn out somewhat dry..
- Good things come to those who wait: Don't rush to peel chestnuts immediately after roasting. First, they're too hot to handle with bare hands. Second, letting them rest and steam for 10-20 minutes will (again) make peeling easier.
- Peel with ease: if you have done all the previous steps your chestnuts will peel quickly and easily. BUT. Make sure to peel them while they are still warm
How To Store
There are two ways how you can store cooked chestnuts: in the fridge (for 3 days) or in the freezer (for 3 months).
- Peel roasted chestnuts while they are still warm.
- Let cool completely.
- Store in a zip-lock plastic bag in the fridge or in the freezer.
Freezing cooked chestnuts is a great way to make them in advance and use in the recipes during the holidays.
If you want to have the feel, aroma and the taste of freshly roasted chestnuts even if they're not in season it's best to freeze them raw in a shell.
FAQs
Edible chestnuts suitable for roasting are sweet chestnuts (Castanea sativa). These chestnuts are different from the inedible horse chestnuts (Aesculus hippocastanum), which are toxic to humans and should not be consumed.
At the grocery stores and at the markets Sweet Chestnuts are represented by European, Italian, Chinese, Korean and Hybrid varieties which are cultivated to have specific characteristics, such as size or flavor.
You might also come across Marron Chestnut or Marroni in Italian.
Marron Chestnuts are a larger, sweeter variety of chestnuts, and they are often considered a premium type. They are often used in fine dining and desserts, such as marron glacé.
Different varieties of sweet chestnuts may have subtle variations in flavor and size.
If in doubt and if you a choice, get Italian, European or locally grown chestnuts. They will have the best flavor and will be a pleasure to peel.
Chestnut cutters seem to be a popular thing lately. But are they necessary?
If you’re a chestnut addict (like I am!) you might be tempted to get a chestnut cutter. There are a couple of versions on the market. What they all do (or are supposed to do) is score chestnut in one single move.
If you decide to get one, make sure you get a robust stainless steel cutter, like this one for example or better yet an Italian Chestnut Knife. It is designed specifically for scoring and peeling chestnuts and it’ll serve you a lifetime.
But, please, avoid this kind of chestnut cutter! I had a similar one and it was a completely useless tool, a waste of money.
Absolutely! Besides scoring chestnuts using one of the methods described above you also need to make sure that you place chestnuts on a baking sheet slit side up.
Heads up: non scored chestnuts explode in the oven making a huge mess.
It’s not necessary to soak chestnuts before toasting but it's highly recommended. Soaking chestnuts at least for an hour help them peel so much easier. They also become much softer due to the steam that was created between the shell and the pulp.
Enjoy Chestnuts Like An Italian
In Italy, roasting chestnuts is an integral part of Christmas Holiday tradition. Typically they're enjoyed after dinner with a glass of red wine along with nuts, dried fruit and holiday sweet treats.
My suocera (mother-in-law) at times roasts them on hot coals of the fireplace, but mostly often on a stove top in a pan or simply popped in the oven, which, to me, is the best method for roasting chestnuts at home.
Other Ways To Cook Chestnuts
- Boil chestnuts. Boiling is the the best cooking method for chestnut quality that won’t peel no matter what you do. It also makes the softest and butter-y chestnuts out of all methods. You can boil chestnuts if you need to use them in the recipes too.
- Roast chestnuts on an open fire. The best way to roast chestnuts if you have a fireplace, outdoor fire-pit, and even simply on a campfire. Check out this recipe for grilled chestnuts as well.
- Pan roasted chestnuts on a stove. Use a chestnuts roasting pan or a cast iron skillet. Chestnuts cooked in this way turn very simile to chestnuts roasted on an open fire.
Best part? You can cook them on any kind of stove top at home!
Recipes Using Chestnuts
Watch How To Make This Recipe
Full Recipe
How To Roast Chestnuts In The Oven (Perfect Every Time!)
Equipment
- Small pairing knife or chestnuts knife
- A bowl with water
- Baking sheet
- Tea Towel
Ingredients
- 2 pounds fresh chestnuts
- Salt (optional)
Instructions
Prepare chestnuts for roasting
- Wash and rub chestnuts in cold water, discard any chestnuts with signs of spoilage.
- Using a small sharp knife or Italian Chestnut Knife make a long slit cut across the rounded side of a chestnut trying not to cut too deep into the nut.
- Dip scored chestnuts in a bowl with water.Repeat the process with remaining chestnuts.
- Let chestnuts soak in water for 1-2 hours.
Roast chestnuts
- Preheat oven to 400F (200C). Static setting (fan off).
- Drain the water and arrange chestnuts in a single layer on a baking sheet. Check that all chestnuts are scored and placed cut side up.
- Roast chestnuts in a preheated oven for 25-40 minutes. It might take a little more or less time depending on the size and quality of the chestnuts.Take one chestnuts out from the oven at 25 minute mark and adjust cooking time as needed.Chestnut if fully cooked when it's soft to bite.
- Once cooked, wrap chestnuts in a slightly damp kitchen towel and let rest for 10-15 minutes before peeling.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
nick says
i have used your notes to roast my chestnuts. most of them were finde ( soft and tasted good ) but a few of them were as hard a rocks . did I not roast them long enough or some other problem ?
Svitlana says
Most likely the chestnuts that turned out hard were old and lost all the natural moisture that fresh chestnuts contain. Another possible reason is that they were smaller in size and while other chestnuts cooked to perfection, the small ones dried out too much.
Les says
Perfect
G. G. says
I've had success starting to score the shell with the heel of a serrated knife. Very good for safe knife control & working over the curved shell. Follow up with the paring knife tip to ensure the slit is open all the way.
Tried broiling at the end of cooking. I guess my broiler is way too hot - chestnut briquets.
George K Kossuth Marshall says
Get Modern. Scoring is dangerous. Cutting/grinding disc on your Dremel is much faster and much safer. Just hold the bottom sever the top. Merry Christmas.
tjk says
Do you cut the chestnuts before you put them in the water?
Svitlana says
Exactly, soak chestnuts after scorning. Having said that, if you'd like to facilitate scoring you can soak chestnut both before (to soften the shell) and after scoring (to make them soft and easy to peel after roasting).
Eylul says
Hi there, thanks for the detailed recipe! Planning to do this for NYE, but I have a quick question - is it ok to soak them for more than 24 hours after scoring, or can I prep 2 days in advance and soak till roasting time? Should we keep them in the fridge during soaking, or is the countertop fine?
Svi @ ItalianRecipeBook says
Yes, Eylul, you can start soaking chestnuts even 2 days in advance. In this case I recommend storing then in the water in the fridge. Countertop is fine for up to 1 day.
Happy New Year!
MR Bosch says
I followed your recipe and it went well - cooked within 22 minutes! I was scared at the beginning because a friend told me that she tried to roast chestnuts, but the exploded in the oven. However, following your recipe was easy. I would say that if you can make the cuts on the top of the nuts a bit longer, it really helps in peeling and keeping the shape of the nut. Also, if the cuts are just slight cuts and not deep. Thank you!!
Georges Z says
I discovered a great tools that almost everyone had to score the chestnuts: a bread knife. Otherwise, I wished I had found this way of peeling chestnuts sooner.
Tabi says
These steps worked *sooo* well!! I've never had an easier time peeling chestnuts, major game changer! I usually just slit them and roast them; I think your pre-soaking and covering afterward with a damp towel made a huge difference. Thanks!!
LH says
Wow, thank you for sharing, this method worked so well! Italian chestnuts were $12.99/lb CDN here, this method definitely made it worth the investment!
Linda says
WoW you solved one of the biggest mysteries of roasted chestnuts ty.
Can I roast the night before our
Dinner, without chestnuts becoming
Dry and hard?
Italian Recipe Book says
Hey Linda, glad to solve the chestnuts mystery 🙂
As for preparing chestnuts in advance, what you can do is score and leave them to soak the night before or in the morning the day you're planning to serve. Then pop them in the oven 30-60 minutes before serving and keep them hot wrapped in a towel. This way you and you guests will be able to fully enjoy oven roasted chestnuts.
As an alternative you can roast AND peel them the day before (as cold chestnuts won't peel as good).
But I think serving them peeled takes away a lot from such a comforting snack.
Don't forget a glass of good red wine to go with them! Happy Holidays 🙂
Oscar says
Thanks so much for this recipe. My northern Italian parents always use to have roasted chestnuts in late October during wine making season. I've tried roasting my own from time to time but the results were so so. Using your recipe and method I scored and soaked them overnight then followed thru with the baking and resting with a damp towel over the bowl before peeling. Great results!
I've finally found something that works. My go to method and one I'd recommend to anyone.
Thanks again
Italian Recipe Book says
Chestnuts grown in Northern Italy are one of the best top quality chestnuts in the world. Your parents definitely knew how to enjoy them. I'm glad that now you can also make this delicious treat at its best. Thank you for taking your time to let me know. Happy Holidays, Oscar!
Caterina Moll says
Also do you need to score for boiling and for how long do you boil the chestnuts ..Thankyou.
Italian Recipe Book says
Hey Caterina, yes you do have to score chestnuts for boiling as well. It's a little different from what you do for roasted chestnuts depending on how you're going to use boiled chestnuts. You can check a detailed guide here: How To Boil Chestnuts
Thank you for stopping by!
Caterina Moll says
My Italian Nonnina used to make sweet chestnuts in the 70s for us at xmas time. Do you have an Italian recipe for these.?
Thanks
Kitty.
John says
I tried your recipe again, exactly this time and the chestnuts were the best ones ever. I'll pass it on. Thanks.
John says
I used your recipe but I still had trouble withe the skin that stuck to the nut. Next time I will soak them overnight instead of an hour as that might help.
Italian Recipe Book says
Hello John, you can certainly try soaking chestnuts for a longer time. However sometimes you just have a quality of chestnuts that won't peel whatever you do. In this case I recommend you boil chestnuts instead of roasting. This way you can simply cut them in half and scoop the flesh with a spoon.
NanceG says
Thanks for sharing! I bought some chestnuts yesterday at the Italian Market and look forward to trying your recipe. The methodology sounds perfect and I'm anticipating being able to create a perfect treat, thanks to your tips. Happy holidays!
Italian Recipe Book says
You're most welcome, Nance. Glad you found my tips & tricks for roasted chestnuts helpful 🙂 Happy Holidaysto you!
Richard says
I love roasting chestnuts, I usually make 4 dozen and then proceed toeat at least 2 doz at one sitting of course with red wine and I savor every bite, once in awhile i will bnoil them with burbon, they come out nice and soft with a slight burbon sweet taste.
Italian Recipe Book says
I totally agree, Richard. This is also my favorite way to eat roasted chestnuts - with a glass of quality red wine! Your method of boiling them with burbon also asounds very interesting. Thank you for sharing it. Happy Holidays!
Teresa Pompa says
Can I put the salt while soaking the chestnuts instead of after roasting? Thank you.
Italian Recipe Book says
Hello Teresa, yes, sure you can soak chestnuts in salted water if you prefer. Happy Holidays!
Gayle says
Great recipe. They came out moist and tender
Italian Recipe Book says
Glad to hear that. Thanks for stopping by!
Manal says
Thank you soooo much for posting this!! I have NEVER, EVER had chestnuts turn out this perfect. They were an absolute breeze to peel. You have solved a decades old mystery for our family. Happy Holidays to you and your loved ones!!
Italian Recipe Book says
Ahah, I'm glad to hear you've finally found THE recipe for roasted chestnuts.
I appreciate you stopping by and letting me know.
P.S. Apologies for my slow reply, I'm just seeing this now!
Annie says
After roasting and peeling, is that when you toss with a bit of salt?
Italian Recipe Book says
Hi Annie, you can sprinkle chestnuts with salt right after arranged them on a baking sheet to be baked in the oven or you can do so after after roasting and peeling.
Lisa says
What is the shelf life for these? I want to give these as Christmas gifts.
Italian Recipe Book says
Hi Lisa, that's a great question! If you want to give roasted chestnuts as Christmas gifts you can. Here's a few tips how to do it.
1. Roast chestnuts in the oven following the recipe above.
2. Peel them as soon as they're warm and manageable to handle with hands.
3. Loosely arrange peeled chestnuts on a tray and let them cool completely.
4. Store roasted chestnuts in airtight container or a ziploc freezer bag in the fridge for about one month.
5. Package them for gifts the last moment before gifting.
Happy Holidays!
Maria V says
I have been looking and tried so-called "fool-proof" recipes for Roasted Chestnuts for years! This is the one! It worked flawlessly! Thank you!!!
Italian Recipe Book says
Yay!!! So happy you've finally found it Maria:D
Happy Holidays!
stefani says
Hi,
Great recipe.
5 star from 5starcookies
Thank you for step by step pictures.
Italian Recipe Book says
Thanks Stefani 🙂 Your desserts make my mouth water!
Anna Simeone says
Thank you for the chestnut recipe.I can’t wait to try it I love chestnuts
Italian Recipe Book says
You're most welcome Anna! Definitely let me know how it goes 🙂