1 pound fresh chestnuts

Preheat oven to 400 degrees F.

Select fresh chestnuts that are heavy, glossy and firm, with smooth shells. Using a paring knife, cut a small cross on one side of each shell to allow steam to escape and to make nuts easier to peel. Place nuts in a single layer in a heavy oven-proof skillet or roasting pan. Roast 15 to 20 minutes.

Wrap hot chestnuts in a towel and squeeze to crush the shells. Keep nuts wrapped for 5 minutes before removing. Shell the chestnuts by removing both the hard outer shell and the thin brown skin inside. Be careful not to burn your fingers.

One pound fresh chestnuts equals about 2 cups roasted and shelled.

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