If you’re craving chestnuts and want to cook them quickly without an oven, this simple pan method is perfect for you! Roasting chestnuts in a pan is fast, easy, and delivers delicious results with minimal effort. Here’s how to cook chestnuts in a pan in just a few steps.

Ingredients:

• 500g fresh chestnuts (or however many you’d like to cook)

• Water (for soaking)

• A pinch of salt (optional)

Instructions:

1. Prepare the Chestnuts:

   • Wash the chestnuts thoroughly under cold water to remove any dirt.

   • Using a sharp knife, carefully make an “X” cut on the flat side of each chestnut. This is essential to allow steam to escape and prevent them from bursting during cooking.

2. Soak the Chestnuts (Optional but Recommended):

   • Soak the scored chestnuts in water for about 10-15 minutes. This helps soften the shell and makes it easier to peel them after cooking.

3. Heat the Pan:

   • Preheat a large pan or skillet over medium heat. You don’t need oil, just a dry pan will do.

4. Roast the Chestnuts:

   • Drain the chestnuts from the water and place them, scored side up, into the hot pan. Ensure they’re in a single layer for even cooking.

   • Cover the pan with a lid and let the chestnuts roast for about 10-12 minutes, stirring occasionally to ensure they cook evenly.

5. Add a Little Water for Steaming (Optional):

   • Halfway through cooking, you can add a tablespoon or two of water to the pan and quickly cover it again with the lid. The steam will help soften the shells, making them easier to peel.

6. Check for Doneness:

   • The chestnuts are ready when the shells have curled back around the “X” cuts, and the chestnut inside is tender when pierced with a fork.

7. Cool and Peel:

   • Remove the chestnuts from the pan and let them cool for a minute or two, but not too long. The chestnuts are easiest to peel while still warm. Remove the outer shell and the thin inner skin.

8. Serve and Enjoy:

   • Your delicious pan-roasted chestnuts are ready to enjoy! Sprinkle a pinch of salt if you like, or eat them as they are.

Tips:

• Make sure the “X” cuts are deep enough to penetrate the skin but not too deep to cut the flesh.

• Stir the chestnuts every few minutes to prevent burning and ensure even roasting.

• You can experiment by adding flavors like rosemary or bay leaves to the pan while roasting for a fragrant twist.

Conclusion:

This quick and easy method to cook chestnuts in a pan is perfect when you’re craving this seasonal snack but don’t want to use the oven. In just a few simple steps, you’ll have perfectly roasted chestnuts that are easy to peel and delicious to eat. Give this trick a try, and enjoy your warm, roasted chestnuts in no time!