A lot of Asian people, including us, would eat fresh chestnuts in late fall season. Cooked chestnuts taste like roasted buttercup squash, only sweeter and starchier.
My friend sent me a bag of really fresh chestnuts, so the second day I made oven roasted chestnuts.
30 to 40 chestnuts
1/2 cup water
2 to 3 tablespoons sugar
Preheat a toaster oven to 425F/218C
Bake in the toaster oven for 15 to 20 minutes.
Add water and sugar to a medium pot . Heat over high heat until it boils. Reduce the heat to medium. Continue to cook for another 2 to 3 minutes.
Add chestnuts to the pot. Stir with a wooden spoon so that chestnuts can be evenly coated with sugar syrup.
Send the chestnuts back to oven to roast for another 15 to 20 minutes.
The whole house is filled with sweet aroma which is really nice.
Be sure to wait until the chestnuts are cool to touch.
It is really easy to shell the chestnuts when roasted this way. Now enjoy the sweet chestnuts! O(∩_∩)O~