Salted Coffee Butter Roasted Chestnuts

PREP TIME 25 MINS
COOK TIME 25 MINS
TOTAL TIME 50 MINS

 
 

Ingredients

  • 1 pound raw chestnuts
  • 7 tablespoons butter
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 3 teaspoons instant expresso
  • flaky sea salt

Instructions

  1. Preheat oven to 400°. Bring a medium sized pot of water to a boil and turn off heat.

  2. Soak the chestnuts in the hot water for 1 minute then drain chestnuts and pat dry. (This softens the shells and makes them easier to score.)

  3. Using a sharp paring knife, carefully score each chestnut - cut an X on the rounded side (I have also read flat, but I do rounded) of each chestnut while holding them down firmly on a kitchen towel.

  4. Arrange the scored chestnuts in a single layer, X side up on a sheet pan or cast iron pan.

  5. Roast until the peel begins to curl up, about 20-25 minutes.

  6. A few minutes before the chestnuts are done, make the salted coffee butter. Heat the butter and maple syrup in a small saucepot until bubbly. Remove from the heat and add the instant coffee and vanilla, stirring until the coffee is dissolved.

  7. Remove chestnuts from the oven and place them X side up in a serving dish or platter. Pour the coffee butter over the nuts making sure to get the sauce into the cracks of the chestnuts. Place a clean towel or napkin over the chestnuts and left sit for 2 to 3 minutes until the chestnuts are cool enough to handle. Season generously with flaky salt and serve!

Recipe and image from Half Baked Harvest