Chestnuts are a classic winter ingredient used in both sweet and savory dishes. Their sweet, nutty flavor pairs perfectly with rich holiday flavors. In this article, I will instruct you how to cook chestnuts in 2 different ways

1. Do You Have To Soak Chestnuts Before Cooking?

Yes, soaking is an essential step when cooking chestnuts. Raw chestnuts have a very tough outer skin that must be softened before they can be peeled and eaten. Soaking softens the skin and makes it easier to remove.

To soak chestnuts, start by scoring an X shape on the flat side of each nut using a paring knife. The X should cut through the skin and into the meat. Place scored chestnuts in a bowl and cover with cold water. Let soak at room temperature for 1-2 hours.

After soaking, the chestnuts are ready to cook using either roasting or boiling. The outer skin will peel off easily once they are fully cooked.

2. How To Cook Chestnuts

2.1. How To Roast Chestnuts


  • Soaked, scored chestnuts


Preheat your oven to 425°F.

Place the soaked, scored chestnuts on a rimmed baking sheet in a single layer. Roast 25-30 minutes.

After 15 minutes, check the nuts for doneness. Use a knife to poke into the largest nut. If soft all the way through, they are done.

Once roasted, wrap the hot nuts in a kitchen towel for 2-3 minutes. This helps loosen the skins. Peel while still warm.

2.1. How To Boil Chestnuts


  • Soaked, scored chestnuts
  • Water


Fill a large pot halfway with water and bring to a boil over high heat.

Add the soaked, scored chestnuts. Make sure they are fully submerged in the water.

Boil for 15-20 minutes until tender when pierced with a knife.

Drain and let chestnuts cool just until safe to handle. Peel off the outer skin while still warm.

3. Is it Better to Roast or Boil Chestnuts?

The age-old debate of roasting versus boiling chestnuts ultimately comes down to personal preference and the desired flavor profile. Roasting imparts a deeper, nuttier flavor to the chestnuts, while boiling preserves their natural sweetness.

In some cases, a combination of both methods can yield exceptional results. For example, roasting followed by a quick boil can result in chestnuts that are tender, flavorful, and rich in nuttiness. So, why choose when you can combine both methods to get the best results

4. Chestnut Recipes

Roasted or boiled chestnuts can be used in all sorts of sweet and savory recipes. Here are some delicious ways to use up your cooked chestnuts:

Chestnut Stuffing – Add to your Thanksgiving stuffing or dressing along with diced celery, onions and sausage.

Chestnut Soup – Puree boiled chestnuts with chicken or vegetable stock and cream for a rich, winter soup.

Chestnut Chocolate Cake – Ground chestnuts add moisture to dense, fudgy chocolate cakes and brownies.

Chestnut Pancakes – Roasted chestnuts lend a nutty sweetness when chopped and added to fluffy pancakes.

Chestnut Truffles – Ground chestnuts, chocolate and cream make decadent no-bake confections.

Roasted Root Vegetables with Chestnuts – Toss roasted chestnuts with carrots, parsnips, Brussels sprouts and pearl onions for a holiday side.

Don’t let their tricky prep intimidate you. With a simple soak and roast or boil, you can unlock the sweet, irresistible flavor of chestnuts in both sweet and savory recipes this season.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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