- Raw chestnuts
- Cut an “X” on flat side of each chestnut using a serrated knife, making sure you cut all the way through the shell. This keeps the shells from bursting.
- In a fireplace: use a long-handled chestnut roasting pan or a popcorn popper. Allow enough room for chestnuts to roast on all sides. Hold the pan just above the flame, and shake as if you were making popcorn.
- Cook about 15 minutes or until the outside of shells are black. Remove nuts from pan and allow to cool before peeling.