Here are the approaches we have found work the best.

 For all methods, start by cutting a large X on the flat side of the nut using a sharp knife, making sure you cut through the brown pellicle beneath the outer shell.

 Simple Roasting Method:      Preheat oven to 375. Spread the nuts on a cookie sheet and roast for 20 minutes. Peel while hot.

 Duncan’s Method:       Best for eating as roasted nuts, fresh out of the shell      

 Preheat oven to 425 degrees. Bring a pot of water to a full boil and add the chestnuts. Bring it back to a boil and boil the nuts for five (5) minutes. Spread the nuts out on a cookie sheet or roasting pan and roast in the hot oven for 15 minutes for smaller nuts, and 20 minutes for large, until the edges of the cut sides are crispy. Remove from oven and let cool until touchable. For easiest peeling, do so before they cool completely. 

 Boiling Method:       Best for using chestnuts in a soup, stew or other recipe      

 Boil enough water to cover the nuts fully. Boil 7 minutes. Peel while warm, before adding to your recipe. 

 If you have a favorite way to prepare chestnuts, please let us know!