Warm roasted chestnuts are particularly
good on cold, rainy days!Wash chestnuts, put in a large bowl, fll with water.
Discard the nuts that float.

Add chestnuts to a pot flled with water. Bring to a boil
and cook for 30’. Remove chestnuts, drain.
In a dry pan, add sand or coarse salt (fne gravel or coal
can also be used). The temperature of dried sand or
salt is very high and stable, and it will help roast the
chestnuts and loosen their shells.
Add the chestnuts and fry with salt.
Stir constantly about 40-50’ until the shells split open.