Just seeing fresh chestnuts in the store at this time of year, which is a little tough where I now live in Hickory, NC, with one brilliant exception – more about that very soon – brings back vivid memories: from seeing and smelling them roast, or burn, on New York City sidewalks on bone cold winter nights to my dad roasting them in an electric pan and all of us cracking them open parked in front of a blazing fire in the living room when I was a much younger kid than I am now.

Roasting chestnuts is very easy, especially in a toaster oven, and well worth the flavor payoff. Here are some quick tips.

1. Select fresh chestnuts that are both heavier in weight and firm to the touch, not spongy. Also, give the chestnuts a quick look for small circular holes in their shell as any holes you find are a sure sign that pests have entered the nut.

2. Before roasting chestnuts, make sure to give them a good cross cut on both the top and bottom of the nut that penetrates the shell and thin membrane inside, as shown below. Making those cuts allows steam to escape as the chestnuts roast. Not making those cuts will allow trapped steam to build up inside the shell to the point of explosion – great, loud sound but annoying mess to clean up, which I DO know from experience.

3. Here is all you need to roast chestnuts either in a toaster oven (more energy efficient) or conventional oven.

Click this link or any picture on this page for complete picture book directions – and enjoy!