Merry Christmas Eve!!!
I made chestnuts… roasted over and open fire. Of course.
Ok well, I didn’t really roast them over an open fire, more like the oven, but hey, close enough. I wasn’t about to go stand outside in the blowing snow (seriously – blizzard conditions here right now) to roast some chestnuts over the open fire, unfortunately, roasting inside was not and option either.
So oven it was, it did the trick!
I was thinking about what we (and by “we” I mean all of the many, many family and friends currently occupying the house) should all be snacking on this week and decided on a whim to make these salted coffee butter roasted chestnuts. I figured that chestnuts would be a great change-up to the usual mixed nuts. Then I thought, well geez, you guys should be snacking on these too! They are kind of perfect, they keep both your hands and mouth occupied, but not SO occupied that you can’t hold a convo. And I don’t know about you guys, but I am a huge fidgeter, so these are perfect for me!
A lot of chestnut recipe are simply roasted with butter and salt, but I did something a little different and went with a little coffee. Promise it’s not odd, just slightly addicting.
And don’t fear the chestnut. I know they may seem tricky to open, but once they are roasted, peeling away the shells is so easy. Just make sure that when you guys are pouring that hot butter all over the chestnuts you get the butter down under the shells so that the nuts get all buttery and delicious.
Hope you all have a great Christmas Eve, filled with awesome food and even better company. Time to go cook, sit by the fire and watch Christmas movies like crazy. YES, it’s about time! It has been a crazy few months and I am so ready for a relaxing time with family!
Salted Coffee Butter Roasted Chestnuts.
- 1 pound raw chestnuts
- 7 tablespoons butter
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla
- 3 teaspoons instant expresso
- flaky sea salt
Preheat oven to 400°. Bring a medium sized pot of water to a boil and turn off heat.
Soak the chestnuts in the hot water for 1 minute then drain chestnuts and pat dry. (This softens the shells and makes them easier to score.)
Using a sharp paring knife, carefully score each chestnut - cut an X on the rounded side (I have also read flat, but I do rounded) of each chestnut while holding them down firmly on a kitchen towel.
Arrange the scored chestnuts in a single layer, X side up on a sheet pan or cast iron pan.
Roast until the peel begins to curl up, about 20-25 minutes.
A few minutes before the chestnuts are done, make the salted coffee butter. Heat the butter and maple syrup in a small saucepot until bubbly. Remove from the heat and add the instant coffee and vanilla, stirring until the coffee is dissolved.
Remove chestnuts from the oven and place them X side up in a serving dish or platter. Pour the coffee butter over the nuts making sure to get the sauce into the cracks of the chestnuts. Place a clean towel or napkin over the chestnuts and left sit for 2 to 3 minutes until the chestnuts are cool enough to handle. Season generously with flaky salt and serve!
And a very Merry Christmas!