Cut an “X” on the flat side of the nut using a serrated knife, making sure you cut all the way through the shell. This keeps the shell from bursting. 1 pound unpeeled chestnuts yields about 3 cups of nut meat.

Roasting

¬Fireplace – Use a long-handled chestnut roasting pan or a fireplace popcorn basket. Allow enough room for the chestnuts to roast on all sides. Hold the pan just above the flame, and shake as if you were making popcorn. Cook about 15 minutes or until the outside shells are black. Remove nuts from pan, and allow to cool before peeling.

¬Oven – Place nuts in a single layer in an ovenproof baking dish. Bake at 325° for about 20 minutes. Remove nuts from pan, and allow to cool before peeling.

¬Stovetop – Place nuts in a single layer in a large heavy skillet (preferably cast iron). Cook over medium-high heat, shaking the pan occasionally, for 15 minutes or until shells darken. Remove nuts from pan, and cool before peeling.

Boiling

¬Combine chestnuts and lightly salted water to cover in a large saucepan; bring to a boil over medium heat. Drain immediately, and allow to cool before peeling.

Microwave

¬Place chestnuts around the outer edge of a paper plate, and cook at HIGH in 15-second intervals until shells are soft. Cool before peeling.