How to Blanch Chestnuts

We all know about chestnuts roasting on an open fire, but -- blanching? That term can be a little confusing to the novice. For most foods, blanching simply means to boil the ingredient briefly and cool it rapidly before proceeding with the next cooking stage. "Blanching" nuts also involves a quick boiling, but the term refers to the entire process of ridding the nuts of their shells and inner skins. Blanched chestnuts keep longer in the freezer. They're also better in stuffing and sweet goods than unblanched chestnuts, which can shed their skins and give food a papery quality.

Things You'll Need

  • Stockpot
  • Slotted spoon
  • Paper towels
  • Paring knife
  • Dishcloth

Instructions

  1. Put chestnuts in a stockpot and fill it with cold water until the pot is about 3/4 full. Set the pot on a burner turned to high. Let the water come to a boil.

  2. Keep the chestnuts in the boiling water for 2 minutes, or when you see the shells beginning to split. Turn off the heat, then remove the chestnuts with a slotted spoon. Set the nuts on paper towels to drain and to cool slightly.

  3. Peel the chestnuts when they are cool enough to handle. Use a paring knife to remove the hard outer shell. Some of the inner skin may also come away during the peeling.

  4. Rub the remaining inner skin off the chestnuts with a clean dishcloth.

  5. Repeat the boiling, peeling and rubbing process, if necessary, for any chestnuts with peels and skin that didn't come off the first time.

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