These easy pan-roasted chestnuts are a warm, aromatic holiday snack that captures the simple charm of winter cooking. Prepared on the stovetop with butter and rosemary, they develop a rustic sweetness and soft nuttiness that make them perfect for Christmas gatherings, festive boards, or quiet winter evenings at home.
Hey, folks – I hope you’re all doing well.
This week, I’m sharing something wonderfully simple yet deeply festive. Chestnuts are one of those ingredients that immediately evoke the holiday spirit, and preparing them on the stovetop makes the process even more accessible. These buttery, aromatic chestnuts feel like a small winter indulgence without requiring much effort at all. So, let’s dive into these easy pan-roasted chestnuts.
Why You’ll Love These Easy Pan-Roasted Chestnuts
- Festive: These chestnuts bring a nostalgic winter feeling to your holiday table.
- Quick: The stovetop method keeps the preparation fast and convenient.
- Aromatic: Butter and rosemary enhance the chestnuts’ natural sweetness and depth.
- Versatile: Serve as a snack, appetizer, or addition to holiday cheese boards.
- Seasonal: Chestnuts shine brightest in winter, and this method brings out their character beautifully.
Holiday Pan-Roasted Chestnuts – Easy Christmas Treat
I never thought of cooking chestnuts in a pan until recently. I wondered if this would work. So, I quickly googled, and it turned out that a pan-roasting method is quite common. Have you ever tried?
It is super easy and mostly mimics the method of roasting in the oven. Minus the oven, obviously. However, it still requires some time and effort. Essentially, you need to roast chestnuts, then soak them, cook them covered with water, and finally finish cooking them uncovered. They will be ready in approximately 30 minutes.
This method can be a tad tricky, too. Below are the more detailed instructions.
How to Make Pan-Roasted Chestnuts
Step One – Scoring
Carefully, using a sharp knife, preferably serrated, score (x-shaped cuts) into the rounded, domed top of each chestnut. Ensure that you cut through both the hard outer shell and the papery inner skin. This step prevents them from exploding due to internal pressure when heated and makes peeling easier after roasting. Discard any chestnuts that feel soft, have visible mold, or have a strange (rancid, bitter) smell.
Step Two – Soaking
Place the scored chestnuts in a bowl and cover with cold water. Let them soak for 10–15 minutes. This adds moisture, which helps them steam and prevents them from drying out during the roasting process.
Step Three – Cooking Covered
Heat your pan over medium heat for about a minute. A cast-iron pan would be a perfect choice, but any other heavy-bottom pan should work well.
Drain the chestnuts and add them to the hot pan, along with 1/4 cup of water, salt, and rosemary (if using), over medium heat. Place the chestnuts, water, rosemary (if using), and salt in a pan with a lid on. Cover and cook for 10 minutes, shaking the pan every minute, to ensure the nuts cook evenly. The water also helps ensure even heating by steaming them and preventing them from drying out too much; therefore, you may need to add a little more water if it evaporates quickly.
Step Four – Cooking Uncovered
At the end of the initial 10 minutes of cooking with the lid on, the water will evaporate, and the nut shells will begin to char and take on a smoky aroma. Uncover the pan. Stir the nuts constantly for 2 minutes while uncovered. Stir in some butter for a glossy finish.
Step Five – Steaming and Peeling
Lastly, remove the pan from the heat and place the lid back on it. Let nuts cool for 5 minutes with the lid on; this step helps soften the shells. Additionally, the nuts will continue to slowly cook as they cool, provided the lid remains on.
While the chestnuts are still warm, peel away the outer shell and inner skin. They are easiest to peel when hot, so work quickly. The texture will become firmer as they cool. You can serve them with shells on for an authentic presentation. However, please keep in mind that once fully cooled, they will be much harder to peel.
More Festive Chestnut Recipes
Looking for more festive chestnut recipes for the holiday season? Check more below:
- Festive Pear Chestnut Bruschetta with Prosciutto and Pomegranate
- Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg
- Chocolate Chestnut Spread
- Chestnut Marsala Wine Soup
- Chestnut Chocolate Truffles
I hope you like this easy method for roasting chestnuts. If you make these Pan-Roasted Chestnuts, please let me know by posting in this thread, sending me an Instagram message, or sharing your photos with the hashtag #havocinthekitchen.
Cheers!
Holiday Pan-Roasted Chestnuts – Easy Christmas Treat
6-8
servings15
minutes20
minutesEasy pan-roasted chestnuts with butter and rosemary – a warm, festive Christmas snack perfect for holiday gatherings and entertaining.
Keep the screen of your device on
Ingredients
about 1 lb. (450 g) chestnuts
1/4 cup (60 ml) water (may need a little more)
1 tsp. (6 g) salt
1 tbsp. (15 g) butter
few small rosemary sprigs (optional)
Directions
- Carefully, using a sharp knife, preferably serrated, score (x-shaped cuts) into the rounded, domed top of each chestnut. Ensure that you cut through both the hard outer shell and the papery inner skin. This step prevents them from exploding due to internal pressure when heated and makes peeling easier after roasting. Discard any chestnuts that feel soft, have visible mold, or have a strange (rancid, bitter) smell.
- Place the scored chestnuts in a bowl and cover with cold water. Let them soak for 10–15 minutes. This adds moisture, which helps them steam and prevents them from drying out during the roasting process.
- Preheat a heavy-bottomed pan over medium heat. Place the chestnuts, water, rosemary (if using), and salt in a pan with a lid on. Cook for 10 minutes, shaking the pan every minute, to ensure the nuts cook evenly. The water also helps ensure even heating by steaming them and preventing them from drying out too much; therefore, you may need to add a little more water if it evaporates quickly.Â
- At the end of the initial 10 minutes of cooking with the lid on, the water will evaporate, and the nut shells will begin to char and take on a smoky aroma. Uncover the pan. Stir the nuts constantly for 2 minutes while uncovered.
- Remove the pan from the heat and replace the lid. Let nuts cool for 5 minutes with the lid on. The nuts will continue to slowly cook as they cool, as long as the lid remains on.
- While the chestnuts are still warm, peel off the shell and skin. They are easiest to peel hot, so work quickly. As they cool, the texture will firm up. You can serve them with shells for an authentic look. But once cooled, peeling is much harder. Enjoy!
I was given a bag of little chestnuts (about the size of acorns). It worked fine! I had to cut them in half to get the meat out, and as they cooled it got more difficult to peel them. Great for nibbles, but now I’m looking for recipes that call for chestnut crumbles.
This is one of the things I miss in the Philippines, from November you see a lot of Chestnut roaster everywhere, in NZ where I am now its hard to find freshly roasted chestnuts, mostly packed already
Thank you, Raymund!
My hand is way up for chestnut love! I’ve only roasted them in the oven, so I’m looking forward to trying this method.And cheers to opening the holiday season — on the blog and everywhere. :-) ~Valentina
Thank you, Valentina!
Your chestnuts turned out beautifully, Ben! I didn’t grow up eating chestnuts, but my husband’s Southern family puts them in their cornbread stuffing and it was love at first bite for me, haha. We also enjoyed buying them from street vendors in Paris – such delicious and healthy snack. Definitely trying your recipe for the holidays – thank you!
Thank you, Marissa!
I do love chestnuts – I always associate them with the holidays! One year we roasted them in the fire just to say we did, but I think your pan roasting idea is much easier. I’ll have to give this a try. Chestnuts should be showing up in the grocery stores here soon!
Thank you, David!
Ah roasted chestnuts! Of course I’ve had them! I grew up on them in fact. Back in the day, they used to sell them on the streets in New York. That seems to have disappeared but we often make them at home, either in the oven or, even better, in our fireplace. Pure heaven!
Thank you, Frank!
Ben, I was not aware of this method of pan roasting chestnuts. I normally just do mine in the oven. I’m a huge lover of chestnuts too, like yourself. When the chestnuts come into the shops here I can’t wait to try out this method. Thanks!
Thank you, Neil!
we certainly don’t have them here in sunny queensland but they do grow down south. i remember as a child seeing them for sale on the roadside. i think we can get them vacuum-packed at christmas! lovely aren’t they?
Thank you, Sherry!
I want some too :-)) Yours turned out fabulous, Ben.
Thank you, Angie!
Chestnuts are not common here. We had a tree growing up, but I can’t remember ever having the chestnuts themselves.
Thank you, Tandy!
Ooh, I haven’t done anything with chestnuts in years!! But now I will keep my eyes peeled for them!! A great treat!!
Thank you, Liz!