“Chestnuts roasting on an open fire”... yeah. I’m psyched for Christmas! I know, enjoy autumn first. I really do love the autumn. Thanksgiving is much anticipated and all that. But Christmas songs keep popping in my head!
My dad planted Chestnut trees when I wasn’t little and my whole life I’ve heard about “when they mature enough to produce Cheatnuts, we’ll- (fill in the blank)”. Well, this year it happened! We have our very own, producing, chestnut tree. And let me tell you, the first time my dad shelled one and gave it to me to try, I was excited. I’ve had chestnut flavored things before. Love it! But couldn’t wait to try the real thing.
Well. I spit it out. It was gross. So apparently, chestnuts are really just a holding agent for tasty spices! Okay, I’m cool with this. I love spices so why not? My dad mentioned he had had chestnut coffee before and couldn’t believe how good it was but he couldn’t find it anymore. No, Starbucks does not count. That is sugar. Not coffee.
Of course, I immediately started searching for ideas to add chestnut to coffee (that wasn’t a Starbucks copycat filled with sugar and cream since my dad tries to limit his sugar and is allergic to dairy). It was way harder then I anticipated! But, challenge excepted. Who needs written recipes to follow anyways?
I took some chestnuts, roasted them, cooked and added this and that. Blended and BAM! My dad was in love! Great!.... except, I didn’t write it down. Any of it. In my defense, my grandmother was over during my experimenting and it was quite distracting. She’s not super... quiet. My dad now had to have it in his coffee every morning though, so recreation was necessary. Maybe I’ve finally learned to WRITE. THINGS. DOWN.... probably not. But at least I figured this one out again!
It is however a time consuming recipe. Not because it involves a lot of work, but things need to roast and be shelled, and roasted again and boil, and I’m getting ahead of myself. Time consuming or not, it is easy and adaptable. Also delicious, so it’s all worth it.
If you start with preshelled chestnuts from the store or something, the time is much shorter. If you are starting with fresh, still in the shell like me, never fear. It’s easy to shell them. Just cut an “X” into each nut and bake until the shells start to peel off. Peel off the shells and continue to roast them. They’ll look like little brains. Creepy.
*If starting with shelled nuts, start at step 1. If starting with pre-shelled, pick up at step 2.
My dad planted Chestnut trees when I wasn’t little and my whole life I’ve heard about “when they mature enough to produce Cheatnuts, we’ll- (fill in the blank)”. Well, this year it happened! We have our very own, producing, chestnut tree. And let me tell you, the first time my dad shelled one and gave it to me to try, I was excited. I’ve had chestnut flavored things before. Love it! But couldn’t wait to try the real thing.
Well. I spit it out. It was gross. So apparently, chestnuts are really just a holding agent for tasty spices! Okay, I’m cool with this. I love spices so why not? My dad mentioned he had had chestnut coffee before and couldn’t believe how good it was but he couldn’t find it anymore. No, Starbucks does not count. That is sugar. Not coffee.
Of course, I immediately started searching for ideas to add chestnut to coffee (that wasn’t a Starbucks copycat filled with sugar and cream since my dad tries to limit his sugar and is allergic to dairy). It was way harder then I anticipated! But, challenge excepted. Who needs written recipes to follow anyways?
I took some chestnuts, roasted them, cooked and added this and that. Blended and BAM! My dad was in love! Great!.... except, I didn’t write it down. Any of it. In my defense, my grandmother was over during my experimenting and it was quite distracting. She’s not super... quiet. My dad now had to have it in his coffee every morning though, so recreation was necessary. Maybe I’ve finally learned to WRITE. THINGS. DOWN.... probably not. But at least I figured this one out again!
It is however a time consuming recipe. Not because it involves a lot of work, but things need to roast and be shelled, and roasted again and boil, and I’m getting ahead of myself. Time consuming or not, it is easy and adaptable. Also delicious, so it’s all worth it.
If you start with preshelled chestnuts from the store or something, the time is much shorter. If you are starting with fresh, still in the shell like me, never fear. It’s easy to shell them. Just cut an “X” into each nut and bake until the shells start to peel off. Peel off the shells and continue to roast them. They’ll look like little brains. Creepy.
When they’re done you break them up and let them simmer in water till soft.
Blend up with some simple ingredients and, viola. Chestnut spread.
I’ve talked about my Vita-Mix before. It really makes this process easier. Food blenders are just a must!
Ingredients:
- 20 chestnuts (fresh or packaged)
- 1 1/2 cups water
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ginger
- Dash of cardamom
- Dash of salt
- Dash of vanilla
- 1/3 cup coconut sugar (or sweetener of choice)
Directions:
*If starting with shelled nuts, start at step 1. If starting with pre-shelled, pick up at step 2.
- Preheat the oven to 450. Cut an "X" into each nut, put on a baking sheet and pop them into your oven. Let them roast in there until the shells start to peel off. Carefully peel the shells off when the nuts are cool enough to handle, but dont wait too long as they become more stubborn when cooled.
- Roast your nuts in the oven for about 10 minutes or until they look slightly browned (pictured above) and smell fragrant. It may take more or less time depending on your oven.
- Break the nuts into pieces and add to a sauce pan with the water and spices. Bring to a boil and then turn the heat down to low and let simmer until the nuts are very soft and tender, at least an hour, but you can go longer. Just be careful you still have some liquid left. The longer they simmer, the thicker the spread will be.
- Add the contents of the sauce pan into your blender (Vita-mix, Woop Woop!) along with the salt, vanilla and sweetener.
- Blend until creamy and adjust to taste with more sweetener/spices.
- Store spread in the refrigerator to keep fresh.
Spread it on toast or bagels or just eat it from the jar.
I also blend it into my coffee with coconut oil for a healthier (But just as amazing) Chestnut Latte.
It smells like French Toast for some reason. But I love French Toast, so win win!
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