Active time: 1 1/2 hr Start to finish: 2 hr

　　

Ingredients

　　

Special Equipment

a chestnut knife (optional) and protective gloves

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Make a large X with chestnut knife or a sharp paring knife on flat side of each chestnut, cutting through the shell but not the meat. Soak chestnuts in warm water to cover by 2 inches for 15 minutes, then drain well. Roast in 1 layer in a shallow baking pan in middle of oven until shell curls away at X mark, about 15 minutes. Wearing protective gloves, peel away shells from chestnuts while still hot. Blanch chestnuts in boiling water 2 minutes and drain. Rub in a kitchen towel to remove skins.