Pan-Roasted Chestnuts

Method

1. Soak the chestnuts in water for 30 minutes.
2. Score each chestnut with a sharp knife without a pointed tip, making a cut across the flat side.
3. Bring a pot of water to a boil (no salt).
4. Add the chestnuts to the boiling water, let the water return to a boil, then immediately drain the chestnuts (shock treatment).
5. Heat a frying pan over high heat (use a flame spreader if available).
6. Add the drained chestnuts to the hot pan.
7. Cook on high heat for 2-3 minutes, then reduce the heat to medium-low and cover.
8. Cook, shaking the pan occasionally, until the chestnuts are tender (about 10-12 minutes).
9. Uncover, increase heat to high, and toss the chestnuts until they crackle and the shells are slightly toasted (about 2 minutes).
10. Remove from heat, wrap the chestnuts in a clean cloth, and let rest for 4-5 minutes before serving.