Salt roasted chestnuts
Roast
Roasting
Chestnut season runs from early October through late December. Their flesh is sweet, energy-rich and highly nutritious. Fresh chestnuts should be heavy in your hands and firm to your touch, and have a shiny brown color. The kernels should be light in color. Pinholes may indicate worms so avoid those ones. <br /> <br />Why roast them in salt? The salt protects them from burning and keeps them moist. And it looks pretty as well! It's how my mom has taught me to prepare them. They are a great way to begin or end a meal, or you can enjoy them as a winter snack. You could even put them into your coat pockets – they will keep your hands warm on a chilly day! {Although I don't know who really does that anymore... Well, me. Last year. Once.}
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