You don't need an open fire to make delicious roasted chestnuts. You just need a cast iron pan and a bit of heat. These sweet, tender nuts are perfect as a holiday snack. But, they also make a killer Creamy Mushroom & Chestnut Soup.
Get the full post (including a link to the soup recipe) Over at Burp!
Pan Roasted Chestnuts
1 - 1/2 lbs whole chestnuts
1 tsp olive oil
1/3 cup water
First, you'll need to make a large "X" in each chestnut with a sharp knife. It is best if you cut through the rounded side of each nut. Be sure to cut through the shell, but try not to pierce too much of the nut meat.
When you've cut an X into each nut, toss the nuts with oil and set aside. In the meantime, heat up a cast iron skillet over medium-low heat until the pan is hot.
Add the chestnuts to the hot cast iron pan, cover the pan, and roast the nuts on the stovetop for 15-20 minutes, stirring every now and again to ensure even roasting and prevent scorching.
Add the water to the pan, recover, and continue to allow the chestnuts to cook for an additional 5-7 minutes (continue to stir every few minutes) until the water is evaporated and the nuts are tender.
Peel the nuts while they are still warm.