Chestnuts roasting on an open fire
Jack Frost nipping at your nose
Yuletide carols being sung by a choir
And folks dressed up like Eskimos
Everybody knows a turkey and some
Mistletoe help to make the season bright
Tiny tots with their eyes all aglow
Will find it hard to sleep tonight
They know that Santa’s on his way
He’s loaded lots of toys and goodies
On his sleigh
And every mother’s
Child is gonna spy to see if
Reindeer really know how to fly
And so, I’m offering this
Simple phrase to kids from
One to ninety-two
Altho’ it’s been said many times
“Merry Christmas to you”
24 days to Christmas, you guys, and nothing says happy holidays better than the welcoming aroma of roasting castanas! Here’s a quick guide on how to roast chestnuts at home using your oven. Enjoy!
- Using a sharp knife, cut a small X on the rounded side of each chestnuts to prevent them from exploding during roasting. In a large bowl, soak chestnuts in hot water for about 1 to 2 minutes.
- Arrange chestnuts with cut side down on a rimmed baking sheet and lightly sprinkle with water. Roast in a 350 F oven for about 15 to 20 minutes.
- Remove from oven and transfer into a bowl. Cover with a towel for about 10 to 15 minutes to allow to steam. While still warm, quickly peel skins. If becoming hard to peel, warm them in the oven for a few minutes.
- Store peeled chestnuts in a airtight container or resealable bag, they will keep well in the fridge for about 3 days.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”