Instructions: To keep the chestnuts from bursting while cooking, be sure to make a cross-shaped incision, a quarter-inch per cut, on the rounded side of the shell.

Place chestnuts in a wok, pour salt over them, and stir to combine. Cook over medium-high heat, stirring every 2 minutes, until chestnuts color slightly and begin to crack open, about 20 minutes. Using a slotted spoon, remove to a baking pan to cool several minutes. Serve warm.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.