Perfect for comfortable nights, this is my detailed guide to making tasty roast chestnuts. Image a crisp fall night, a comfortable sweatshirt, and the alluring scent of roast chestnuts wafting through the air.

Picture of roast chestnuts on a dark metal tray with a small bowl of cinnamon sugar in the bottom left corner.


  • Preheat the oven to 180C (350F) – Fan oven

  • Whilst the oven is pre-heating we’re going to prepare the Chestnuts. Put them on a board, flatter side down, and make a cross in the top of each chestnut with a knife. Attempt to simply go through the brown external layer.

    800 g (1.8 pound) Chestnuts

  • Location them on a baking tray cut side up, then put the baking tray in the preheated oven and roast them for 30-35 minutes till the shell begins to come far from the ‘nut’ within.

  • Whilst the chestnuts remain in the oven, mix together the salt, sugar and cinnamon in a little bowl and put to one side.

    1 tsp Salt, 1/2 tsp Cinnamon, 1 tablespoon Sugar

  • Eliminate them from the oven and leave on the side to cool for a couple of minutes.

  • Once they’re cool enough to manage, peel away the brown skin and husk then put the chestnuts in a bowl. Repeat till you have actually peeled them all.

  • Sprinkle over the cinnamon sugar mix and toss them so they’re perfectly covered.

  • Serve easily or in brown paper bags like a street supplier would.

✎ Notes

Nutrition details is approximate and based upon one serving of this recipe.


Calories: 269 kcal Carbohydrates: 61 g Protein: 2 g Fat: 2 g Hydrogenated Fat: 0.3 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Salt: 390 mg Potassium: 646 mg Fiber: 0.1 g Sugar: 2 g Vitamin A: 35 IU Vitamin C: 54 mg Calcium: 27 mg Iron: 1 mg

Keywords fall, cooking chestnuts, Fall, Harvest, Street Food, winter season food

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Hi I’m Nicky

I like to prepare and I wish to show you my preferred, tasty household friendlyrecipes I wish to motivate you to produce great food for your household every day.

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