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Sweet and Salty Spiced Chestnuts

No pre-dinner snack says Christmas quite like traditional roasted chestnuts, and thanks to the Four Seasons Cookbook, we have an extra moreish sweet and salty twist on this festive classic to share with you.

Chef’s tips:
If you prefer, use ready-cooked chestnuts, warmed though (order yours here!)
Use apple juice or ginger beer instead of the brandy if you like.
If you’re not keen on one of the spices, just leave it out.

  • Preparation time:
    15
    min(s)
  • Cooking time:
    25
    min(s)
  • Servings:
    4-6

What you'll need

  • ½ tsp ground ginger
  • 3tbsp brandy or rum
  • 2tsp sea salt flakes
  • 2tbsp light brown muscovado sugar
  • 450g (1lb) fresh chestnuts in their shells, washed and dried
  • A pinch of ground nutmeg
  • ½tsp ground cinnamon
  • A pinch of ground cloves

Products used

How to make

  1. Preheat the oven to 200°C/180°fan/Gas 6.
  2. Place the chestnuts on a board, flat side down. Using a small sharp knife, score a cross on each shell, making sure you don’t cut too deep.
  3. Place in a roasting tin, cut side up, and roast for 20–25 minutes or until the skins are just beginning to burst open. Leave to cool slightly until cool enough to handle.
  4. Mix together the salt, sugar and spices in a small bowl.
  5. Serve the chestnuts while still hot, and let everyone remove the shells and husks. Once peeled, dip into the brandy or rum and then into the sugar spice mix.