Roasted Chestnuts
Serves 4-6
1 lb chestnuts

Preheat oven to 450 degrees.

Score the outer shell of each chestnut with a paring knife. The incision should be halfway around the chestnut. This is very important, otherwise the chestnut will explode while cooking.

Place the chestnuts in an ovenproof skillet (cast iron is best) over a high heat on the stove top. Roll the chestnuts by shaking the pan until the nuts are toasted. Then put the skillet in the oven and cook until the shells split, or about 15 minutes. Peel the chestnuts and enjoy as an appetizer, a snack, a side dish or a garnish to your main dish.
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A fruity, French Apple Hard Cider