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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It's an amazing phenomenon: Even after we push back from the table, feeling sated after the Thanksgiving feast, we want to linger and enjoy one last nibble. This time or year, chestnuts are clementines are an excellent pair for a final bite. And all that peeling makes this extra indulgence seem worthwhileat least you're working for it. Ingredients:
1 to 1 1/2 pounds whole chestnuts in shells |
accompaniment: clementines |
Directions:
1. Preheat oven to 425°F with rack in the middle.
2. Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
3. Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.
4. Cooks' note: Shells can be cut 1 day ahead and chestnuts kept in a sealable bag at room temperature.
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