Chestnut nutrition:

Chestnuts are quite nutritious and offer several health benefits. Here are some key nutrition facts for roasted chestnuts per 100 grams (about 3.5 ounces):

  • Calories: 245 kcal
  • Carbohydrates: 53.0 g
  • Fiber: 5.1 g
  • Sugars: 10.6 g
  • Fat: 2.2 g
    • Saturated Fat: 0.4 g
    • Monounsaturated Fat: 0.8 g
    • Polyunsaturated Fat: 0.9 g
  • Protein: 3.2 g
  • Vitamin C: 26.0 mg (43% DV)
  • Vitamin B6: 0.5 mg (25% DV)
  • Folate: 70.0 mcg (17% DV)
  • Potassium: 592 mg (17% DV)
  • Magnesium: 33.0 mg (8% DV)
  • Iron: 0.9 mg (5% DV)
  • Calcium: 29.0 mg (3% DV)12.

Chestnuts are unique among nuts because they are low in fat and high in carbohydrates. They are also a good source of vitamin C, which is uncommon for nuts

Cooking nuts 'low and slow' is preferable, as it enhances their flavor and texture. This method involves cooking at lower temperatures for extended periods. For instance, roasting or boiling nuts at 230 degrees Fahrenheit for one to one and a half hours—adjusting the time for smaller nuts—often yields good results. Additionally, when cooking at temperatures below 250 degrees, there's no need to slice the shells.

The simplest method to prepare chestnuts is to use the low and slow approach. This method involves cooking them at reduced temperatures for extended periods, enhancing their taste and texture. For instance, roasting or boiling chestnuts at 230 degrees Fahrenheit for one to one and a half hours, adjusting the time for smaller nuts, typically yields good results. Additionally, scoring the shells is not required when cooking at temperatures under 250 degrees.

Roasting chestnuts is a delightful way to enjoy their sweet, buttery flavor. Here’s a simple method to roast them in your oven:

Roasted Chestnuts:

What You’ll Need:

  • Fresh chestnuts
  • Sharp paring knife
  • Cutting board
  • Rimmed baking sheet
  • Clean kitchen towel

Steps:

  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Prepare the Chestnuts: Using a sharp paring knife, make an “X” on the flat side of each chestnut. This will help the chestnuts cook evenly and make them easier to peel.
  3. Soak the Chestnuts: Soak the chestnuts in a bowl of water for about 30 minutes. This helps prevent them from drying out during roasting.
  4. Arrange on Baking Sheet: Place the chestnuts in a single layer on a rimmed baking sheet, with the “X” side facing up.
  5. Roast: Roast the chestnuts in the oven for about 30-35 minutes, or until the shells have cracked open and the nuts inside are tender.
  6. Peel: While the chestnuts are still hot, use a clean kitchen towel to peel off the shells and the papery skin.

Enjoy your roasted chestnuts as a snack or use them in your favorite recipes! 

Making candied chestnuts, also known as Marrons Glacés, can be a delightful treat! Here are two methods you can try:

Candied Chestnuts:

Traditional French Marrons Glacés

This method takes a few days but results in deliciously sweet and tender chestnuts1:

  1. Prepare the Chestnuts: Peel and boil the chestnuts in water for about 10 minutes.
  2. Make the Syrup: In a separate pan, bring water, sugar, and vanilla to a boil.
  3. Cook the Chestnuts: Add the chestnuts to the syrup and cook for 10 minutes.
  4. Soak and Repeat: Let the chestnuts soak in the syrup for 12-18 hours. Repeat the process of boiling and soaking 3-4 times until the syrup is absorbed.
  5. Dry the Chestnuts: Bake the chestnuts in a preheated oven at 250°F for about an hour.

Quick Candied Chestnuts

If you’re short on time, this quicker method is perfect2:

  1. Ingredients: Use peeled and pre-cooked chestnuts, brown sugar, butter, water, salt, and cinnamon.
  2. Make the Syrup: Add water, brown sugar, butter, salt, and cinnamon to a pot and bring to a boil.
  3. Cook the Chestnuts: Add the chestnuts and gently stir to coat them with the syrup. Let the mixture reduce until it’s almost gone.
  4. Serve and Enjoy: Serve the candied chestnuts as a snack or side dish.

Making chestnut soup is a delightful way to enjoy the rich, earthy flavors of chestnuts. Here’s a simple recipe to get you started:

Chestnut Soup:

Ingredients:

  • 4 slices of bacon (roughly chopped)
  • 2 tablespoons unsalted butter
  • 1 onion (or large shallot, roughly chopped)
  • 1 medium carrot (roughly chopped)
  • 1 small leek (cleaned thoroughly, roughly chopped)
  • 1 stalk of celery (roughly chopped)
  • 2 cloves of garlic (peeled and chopped)
  • 6 cups of chicken broth (or vegetable broth)
  • 500 grams of cooked, peeled chestnuts (approximately 3 cups, roughly chopped)
  • 1 bay leaf
  • 1 sprig of thyme
  • ½ cup heavy cream
  • ½ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste

Instructions:

  1. Cook the bacon: In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
  2. Sauté the vegetables: Add the butter to the pot. Once melted, add the onion, carrot, leek, celery, and garlic. Cook until the vegetables are softened, about 10 minutes.
  3. Add the chestnuts and broth: Stir in the chestnuts, bay leaf, thyme, and chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes.
  4. Blend the soup: Remove the bay leaf and thyme sprig. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches.
  5. Finish the soup: Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. If the soup is too thick, you can add more broth to reach your desired consistency.
  6. Serve: Ladle the soup into bowls and garnish with the crispy bacon pieces.

Enjoy your delicious chestnut soup!