Pan Roasted Chestnuts (with Butter and Sugar) | 3 ingredients
Roasted chestnuts are one of the signature flavors of autumn in so many countries around the world. This recipe teaches us how to simply roast chestnuts with butter and sugar using a frying pan.
Equipment
- large frying pan with lid
- chestnut clipper (or a kitchen cleaver knife and a plastic bottle cap)
Ingredients
- 500 g chestnuts (About 3 cups)
- 500 g water (About 2 cups)
- 25 g sugar (About 2 tbsps)
- 25 g unsalted butter (About 2 tbsps. Can be substituted with vegetable oil or corn oil.)
Instructions
- Wash and drain 3 cups of chestnuts. Use a kitchen cleaver knife or a chestnut clipper to cut a slit or an "x" on the round side of each chestnut. Only cut through the shell, or for the most it's okay to cut ⅓ into the chestnut. Do not cut the whole chestnut through.
- Place the chestnuts in a single layer on a frying pan, with the scored side facing up.
- Add 2 cups of cold water to the pan. Sprinkle 2 tbsps of sugar over the chestnuts. Place 2 tbsps of unsalted butter in the middle of the pan. (Drizzle cooking oil over the chestnuts if you are going to use vegetarian oil to substitute butter.)
- Put the lid on, cook the chestnuts, undisturbed, over medium high heat for about 20 to 25 minutes until there is almost no liquid in the pan.
- Open the lid, use a spatula to stir fry the chestnuts for about 1 minute until there is no liquid in the pan. Turn off the heat.
- Serve hot immediately. (See Notes)
Video
Notes
1. Peel chestnut shells
Chestnut shells will be hard to peel once they get cold. Therefore you should either peel the shells quickly when they are still warm, or reheat the chestnuts before serving.
2. Reheat Chestnuts
To reheat pan roasted chestnuts, simply place your leftover chestnuts in a single layer in a frying pan with the scored side facing up. Add ½ cup of cold water to the pan, cover the lid, and cook the chestnuts over medium high heat until there's no water left in the pan.
You can also air fry the leftover chestnuts at 375 °F for 3 minutes, or bake them at 400 °F for 5 minutes to reheat them.
I don't suggest cooking chestnuts in microwave, since the microwave might dry out the chestnuts and make them so hard to chew.