Cook chestnuts in the microwave for easier peeling.
You do not need an open fire to cook chestnuts. A microwave will work just as efficiently to cook the nut and steam loose the skin and shell to facilitate peeling. Your chestnuts will not have the same roasted flavor of cooking them in an oven or over a fire, but they will still be thoroughly heated and ready for eating in less time than it takes to heat an oven. Cutting the chestnuts completely in half will allow steam from the cooked chestnuts to push the nuts out of and skin in the microwave as they cook. This saves you the labor-intensive task of peeling the nuts while they are still hot.
Instructions
1. Hold each chestnut in a towel to protect your hand from wayward shear cuts.
Cut the chestnut in half with the pruning shears.
2. Line a microwave safe plate with paper towels and set the chestnut halves, cut side down, onto the paper towel.
3. Heat the chestnuts on high power in 60 second increments or until the nut meat separates from the shell and inner skin. If several nuts have separated, squeeze the remaining chestnuts out of their shells. Just push on the edges of the shells to force out the nuts.
4. Use the chestnuts in your favorite recipe or store the cooked chestnuts in a sealed container in the refrigerator for up to one week. They also can be stored for months in the freezer.
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