Oven Roasted Chestnuts with Spiced Melted Butter

By: Serious Eats

Bring the cozy magic of winter into your kitchen with these oven-roasted chestnuts finished in warm, spiced melted butter. Simple to prepare yet deeply nostalgic, this recipe highlights the natural sweetness of chestnuts with just a hint of cinnamon and nutmeg. Perfect for a quiet evening at home or sharing with friends, it’s a comforting seasonal treat that feels both rustic and a little special.
Why It Works: Before cooking, cut a slit into the outer shell to prevent them from exploding. A simple spiced butter is made in the roasting pan while the chestnuts cool enough to peel.

Ingredients:

  • 8 cups water
  • 1 pound chestnuts, rinsed and dried
  • 4 tablespoons unsalted butter (1/2 stick)
  • 1 cinnamon stick
  • 1/8 teaspoon salt
  • 1/8 teaspoon sugar
  • Pinch of freshly grated nutmeg

Directions:

  1. Place a large cast iron pan in oven and pre-heat oven to 425°F (220°C).
  2. Bring water to a boil in a large saucepan over high heat. While water is heating, carve an “X” into rounded side of each chestnut with a serrated knife. Cut through shell only, being careful not to cut too deep into the nut itself.
  3. When water reaches a boil, quickly blanch slit chestnuts for 30 seconds. Drain and dry chestnuts, then transfer them, “X” side up, to heated skillet in oven. Roast chestnuts for 25-30 minutes, just until shell starts to curl away from nut.
  4. Transfer nuts to a large cutting board and cover loosely with a kitchen towel. Set aside just until nuts are cool enough to handle—nuts will be easier to peel while they are still warm.
  5. Place skillet on stovetop and add butter, cinnamon stick, salt, sugar, and nutmeg. The skillet should still be hot enough to melt butter. Stir everything until butter is completely melted, then transfer butter mixture to a small bowl.
  6. Using your fingers, peel away shells and brown skins of chestnuts. If any brown skin clings to the nuts, a paring knife can be used to peel them away. You can choose to toss peeled chestnuts in melted butter, or serve butter on the side. Serve chestnuts while still warm.

Serving:

Pair with a snifter of brandy for a warming winter snack.

Special Equipment:

Serrated bread knife, cast iron pan