Roasted Chestnuts
from the kitchen of Sharmagne Leland-St.John

2 dozen raw chestnuts
Water for soaking

Place each chestnut on a cutting board with the flat side down (round side up).  Grasp the chestnuts firmly. Use a rounded chestnut knife or serrated knife to make 2 long slits across the rounded side of the nut to form an X. Make certain to cut all the way through the shell. This will make them easier to peel.

Place the prepared chestnuts in a bowl and cover with water. Allow to soak overnight.

Preheat your oven to 350ºF.

Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down. Roast the chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nuts inside have softened.

As soon as you have removed them from the oven, place them atop a damp kitchen towel, lift the ends of the towel to form a bag.  Twist the bag closed and squeeze the chestnuts inside firmly until you hear them crackle. Let them sit in the towel for approximately 15 minutes to allow the extra steam to escape. This will make peeling easier.

After steaming, begin to remove the shells. Peel away the hairy papery skin. Separate and discard any spoiled nuts.