Roasted chestnuts are a final statement to the Thanksgiving dinner. There are many theories as to the proper way to prepare chestnuts for roasting. Some insist on parboiling them first; others will only roast them in a wooden-handled chestnut roaster in the fireplace, but most take the less dramatic approach and roast them in the oven.
3 to 4 pounds chestnuts
Preheat the oven to 450 F. With a small sharp knife, cut an X in the top of each chestnut to prevent it from exploding in the oven. (Once in a while, this fails to work.)
Spread the chestnuts on a baking sheet and roast for 15 to 20 minutes, or until the shells are puffed and split. Transfer to a bowl and let cool.
Crack the shells with your hands or use nutcrackers and picks to remove the nutmeats
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