Unlike other nuts, chestnuts are perishable and can mold or dry out if not handled properly. At home, refrigerate chestnuts until ready to use (up to a month) in a plastic bag cut with a few slits, then roast in the oven for a quick, peel-your-own appetizer.
Sunset OCTOBER 2005
To roast, preheat oven to 350°. With a small, sharp knife, cut an X through the shell on the flat side of each nut. Place nuts in a shallow pan and roast until skins open at Xs and nuts are tender inside (open one to check), 25 to 30 minutes. When they're just cool enough to handle, squeeze them in a towel to loosen shells, then peel away shells and tough inner linings.
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