Roasted chestnuts conjure images of winter holidays, warm fires and, in some places, street vendors. Roasting is one of the most popular -- and least intensive -- ways to prepare these large, thick-shelled nuts. Red pepper, cinnamon and paprika are common ingredients used in preparing spiced chestnuts. However, one of the more sweet and popular alternatives is honey-roasted chestnuts.
Preheat the oven to 425 degrees.
Score the flat side of 25 fresh chestnuts with a large X.
Place the chestnuts in a rimmed, oven-safe baking dish. Facing the scored side upward is preferred.
Roast the chestnuts for approximately 10 to 20 minutes or until the shells have split open and blackened.
Remove the pan from the oven with care. Peel off the blackened shells.
Combine the honey, brown sugar and salt in a bowl.
Add in cooled chestnuts and coat them in the mixture.
Return the chestnuts to the baking dish and oven. Bake until warmed, from three to five minutes.
Remove and let stand for a couple of minutes, until the honey mixture congeals a bit. Eat warm.
Cut down your prep time by buying preshelled chestnuts. If you choose this option, reduce the original baking time by half.
If you fail to score or aerate the enclosed, fresh chestnuts, they will explode during the roasting process.