CAUTION: Chestnuts will EXPLODE while roasting, cooking or heating if shell is not scored with a knife or similar device.
Storage
Chestnuts, because of the low fat content, are highly perishable. To keep your chestnuts fresh, place them in a paper bag or plastic bag with holes & store in the refrigerator.
Scoring Chestnuts
So you won’t burst the shell, take a small knife and make a small slice slightly deeper than the shell 1/2 way around the middle of the nut. Make sure you cut slightly deeper than the shell.
Fireplace Roasting
Score nuts. Use a long handled pan especially made for roasting chestnuts or use a fireplace popcorn basket. Do not overcrowd the chestnuts as you want all sides to touch the pan. Shake the pan like you would popcorn and hold the pan just above the flame, not in it. The cooking should take about 15 minutes
Stove-Top
Score the nuts and cook in a heavy pan – cast-iron preferred – do not crowd the chestnuts. Cook over moderate heat, shake the pan. Cook until shells look cooked and you can smell the nuts. Peel, eat and enjoy!
Boiled Chestnuts
Cut chestnuts in half from top to bottom. Place nuts in just enough slightly salted water to cover. Boil covered for 5 minutes. When cool enough to handle, pop out of their shells. If they do not come out of the skin easily, they are too cold or undercooked. Boil longer.
Microwave
After scoring, place around the outer edge of a paper plate and cook on high. Since oven wattages differ, start checking at 15 seconds and adjust the time as needed.
They should come out of the shell easily while still hot.