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Ingredients
Ingredient Checklist
50 to 55 (about 1 3/4 pounds) raw whole chestnuts
5 cups coarse salt
Cook's Notes
One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell.
Gallery
Gallery
Ingredients
Ingredients
- 50 to 55 (about 1 3/4 pounds) raw whole chestnuts
- 5 cups coarse salt
Directions
Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.
Cook's Notes
One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell.
Cook’s Notes
One important note: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, 1/4-inch per cut, on the rounded side of the shell.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lily’s Chestnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lily’s Chestnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
