CHESTNUTS with COARSE SALT in a PAN, how to cook chestnuts easily and quickly without turning on the oven, with the skin that peels off immediately. I assure you it’s a perfect method when you crave chestnuts but don’t want to mess up half the kitchen.
The other day someone brought me a bag of freshly picked chestnuts, shiny and fragrant — and I couldn’t resist! I immediately thought of how to cook them without turning on the oven, and this pan version with coarse salt came out, very simple but brilliant. The chestnuts cook evenly, the skin opens on its own, and the inner skin peels off immediately, so you can enjoy them hot, soft, and fragrant.
They are perfect for an autumn snack, in front of the fireplace or on the couch with a cup of tea or new wine. And if you want to prepare them for guests or an evening with friends, you can make them in advance and warm them up a few minutes before serving: they’ll remain delicious.
The pan cooking with coarse salt is also ideal when you don’t have the classic perforated pan for chestnuts or don’t want to turn on the oven. The result is the same: perfectly cooked chestnuts, soft inside with that intense and rustic flavor that truly feels like autumn.
In short, if you are looking for a way to cook chestnuts in a pan without an oven and get an easy, quick, and clean recipe, this method with coarse salt is the right one. You’ll just need a few minutes, a good non-stick pan, and of course, fresh chestnuts. The scent that spreads through the house… a marvel!
Follow me in the kitchen today, there are chestnuts with coarse salt in a pan.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs chestnuts
- 17.6 oz coarse salt
- rosemary
Steps
Wash the chestnuts thoroughly and dry them.
With a sharp knife, score each chestnut on the rounded side with a horizontal cut (not too deep, but enough to prevent them from exploding during cooking).
Pour the coarse salt into the bottom of the pan, creating a uniform layer about 0.5–0.6 inches thick. Add a few sprigs of rosemary for a light and distinctive aroma.
Place the chestnuts cut side up, on top of the salt bed.
Cover with a lid and cook over medium heat for about 25–30 minutes, stirring or shaking the pan occasionally for even cooking.
When the skin is roasted and the cut is well open, the chestnuts are ready.
Remove the chestnuts from the salt and wrap them for 5 minutes in a damp cloth or newspaper (a trick to make peeling easier). Serve hot.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
CHESTNUTS with COARSE SALT in a PAN
🌰 EXTRA TIPS
If you want to make them even more fragrant, add a few sprigs of rosemary or a bay leaf in the salt during cooking.
The chestnuts with coarse salt are also excellent for making autumnal desserts or creams, such as mousse, cookies, or rustic cakes.
Don’t throw away the shells: if you let them dry, you can use them to scent closets or drawers with a natural autumn touch.
And if you want to try them in a sweet version, accompany them with whipped cream or honey — a simple but delicious combination.
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FAQ CHESTNUTS with COARSE SALT in a PAN
How do you make chestnuts in a pan without an oven?
Just score the chestnuts and cook them in a pan with a layer of coarse salt: the heat spreads evenly, and the skin peels off easily.
Why use coarse salt to cook chestnuts?
The salt retains heat and allows for a gentler and more even cooking, without burning the chestnuts and making peeling easier.
How long should chestnuts cook in a pan?
About 20-25 minutes, but it depends on the size of the chestnuts. When the skin opens and the aroma fills the kitchen, they are ready!
How to store cooked chestnuts?
You can store them in a paper bag for 1 day or peel them and put them in an airtight container in the refrigerator for 2-3 days.
