Chewy Chestnuts Food
CHEWY CHESTNUTS
A very simple to prepare and excellent to snack on tasty appetizer!
Provided by FLIPPERMD2000
Categories Appetizers and Snacks Meat and Poultry
Time 12h35m
Yield 4
Number Of Ingredients 3
Steps:
- Wrap water chestnuts with bacon, securing with toothpicks. Arrange on a large baking sheet. Cover with barbecue sauce. Marinate in the refrigerator 12 to 24 hours.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove wrapped water chestnuts from the marinade and place on another large baking sheet. Bake 20 minutes in the preheated oven, or until the bacon is evenly brown but not too crisp.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 52.9 g, Cholesterol 38.6 mg, Fat 26 g, Fiber 2.2 g, Protein 7.1 g, SaturatedFat 8.5 g, Sodium 1887.1 mg, Sugar 34.2 g
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- With a serrated knife (a bread knife works great), slice a large ‘X’ on the flat side of the chestnuts. Be sure you slice through to the nut itself which allows steam to escape when cooking and easy peeling.
- Place scored chestnuts on a baking sheet with the X facing up. Bake until the shell of the chestnuts are peeling back around the ‘X’(depending on the chestnuts aproximately 15-25 minutes). Refer to photos.
- Remove from oven and place a kitchen towel over the pan allowing them to steam slightly for 15 minutes. Chestnuts can be peeled when cool enough to handle (peel by pulling the shell away at the ‘X’). Chestnuts are best eaten right after roasting (versus saving them for another day).
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- Once you have scored the outer shell, place the chestnuts in a bowl of hot water for 1 minute then drain and pat dry. This will help speed the cooking process and avoid burnt chestnuts.
- Place the chestnuts in a single layer over a baking tray covered with aluminium foil, and gather up the edges to form a parcel slightly open on top. Bake them for 20 - 25 minutes, or until they tender.
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