Chestnut Recipes: 13 Cozy Holiday Ideas Inspired by Nat King Cole’s Most Famous Christmas Song

Chestnut recipes have a soundtrack, and almost everyone in America can hum it. Nat King Cole made roasting chestnuts part of every Christmas, yet few people have ever cooked one. That is starting to change: videos showing how to roast chestnuts in a pan or oven have pulled in more than 6 million views on YouTube. Here is the surprising story behind the song, how to roast chestnuts the easy way, and holiday dishes to make with them, from stuffing and soup to candied chestnuts and a fudgy chocolate cake. Each slide has a shopping list and simple steps. Put the song on and get cooking..

The Cozy Christmas Song That Was Written in a Heat Wave

The coziest Christmas song ever written was made up in the middle of a hot July. In 1945, songwriters Mel Torme and Bob Wells were trying to think cool thoughts, and they wrote The Christmas Song in about 40 minutes. The King Cole Trio recorded it in 1946, and Nat King Cole’s 1961 stereo version is the one most of us hear every December. It was added to the National Recording Registry in 2022 and reached the Billboard Hot 100 top 10 for the first time in January 2023. Read more about the history of The Christmas Song. Now let us actually cook those chestnuts..

You will need: For a simple holiday chestnut snack: 1 lb fresh chestnuts, a sharp knife, 2 tbsp melted butter, a pinch of flaky salt, a pinch of cinnamon sugar (optional), a paper cone or small bowls for serving

How to make it: 1. Cut a deep X through the flat side of each shell. 2. Roast at 425 F for 15 to 20 minutes, until the shells curl open. 3. Wrap in a towel for 5 minutes to steam. 4. Peel off the shell and inner skin. 5. Toss with butter and salt or cinnamon sugar and serve warm.

Chestnut Recipes Start Here: How to Roast Them in the Oven

Most chestnut recipes begin with roasting. This is the easiest way to start, and it makes the whole house smell like a holiday market. The one rule: always cut an X through the flat side of each shell before roasting, so steam can escape and the nuts do not burst. Roast them, then wrap them in a towel for a few minutes so the shells and the bitter inner skin come off easily. Peel them while they are warm. Have you ever tasted a fresh roasted chestnut?

You will need: 1 lb fresh chestnuts, a sharp paring knife, a sheet pan, a clean kitchen towel, flaky salt or melted butter (optional)

How to make it: 1. Heat the oven to 425 F. 2. Lay each chestnut flat side down and cut a deep X through the shell. 3. Soak in hot water 10 minutes and pat dry. 4. Roast cut side up 15 to 20 minutes, until the shells curl open. 5. Wrap in a towel for 5 minutes, then peel while warm.

Pan Roasted Chestnuts on the Stove

A heavy skillet on the stove gives chestnuts a smoky, toasty flavor, almost like the street vendors in Europe and Asia. One quick pan trick video on YouTube has more than 6 million views, which tells you how many people want to get this right. Keep the lid on so they steam and roast at the same time, and shake the pan often. Would you buy chestnuts from a street cart?

You will need: 1 lb fresh chestnuts scored with an X, 1/4 cup water, a heavy skillet with a lid, salt

How to make it: 1. Score each chestnut with a deep X. 2. Put them in the skillet with the water and cover. 3. Cook over medium heat 15 to 20 minutes, shaking the pan every few minutes. 4. Uncover for the last 3 minutes to dry the shells. 5. Wrap in a towel 5 minutes and peel.

Air Fryer Chestnuts in 15 Minutes

For quick chestnut recipes, the air fryer might be the fastest way of all, and you do not have to heat the big oven. Score, soak and dry the chestnuts, then let the hot air do the work. They come out tender inside with shells that peel away easily. Make a small batch for movie night and eat them warm with a pinch of salt. Do you use your air fryer every day?

You will need: 1/2 lb fresh chestnuts, a sharp knife, a bowl of hot water, 1 tsp oil, salt

How to make it: 1. Cut an X through the flat side of each shell. 2. Soak in hot water 10 minutes and pat dry. 3. Toss with oil. 4. Air fry at 400 F for 12 to 15 minutes, shaking halfway. 5. Rest in a towel 3 minutes, then peel.

Chestnut Recipes for the Big Dinner: Sausage Stuffing

Chestnut stuffing is a classic in Britain and in many old American cookbooks, and it deserves a comeback. The chestnuts turn soft and sweet, and they pair perfectly with sausage, celery and sage. It is one of the best chestnut recipes to start with, because a pouch of roasted chestnuts makes it so easy. Does your family make stuffing or dressing?

You will need: 1 loaf day old bread cubed (about 10 cups), 1 lb pork sausage, 1 1/2 cups roasted peeled chestnuts chopped, 1 onion, 3 celery stalks, 4 tbsp butter, 2 tbsp chopped sage, 2 eggs, 2 1/2 cups chicken broth, salt and pepper

How to make it: 1. Brown the sausage and set aside. 2. Cook onion and celery in butter 8 minutes. 3. Toss bread, sausage, vegetables, chestnuts and sage. 4. Whisk eggs and broth and pour over. 5. Bake in a buttered dish at 375 F for 40 minutes, covered for the first 20.

Creamy Chestnut Soup, the Easiest of All Chestnut Recipes

Chestnut soup is silky, nutty and a little sweet, and it feels fancy enough for a holiday first course. Simmer roasted chestnuts with onion, a parsnip or celery root and broth, then blend until smooth. A swirl of cream and a few chives on top make it look like a restaurant dish. Serve it in small cups before the main meal. Would you start your holiday dinner with soup?

You will need: 2 cups roasted peeled chestnuts, 1 onion, 1 parsnip or small celery root, 2 tbsp butter, 4 cups chicken or vegetable broth, 1/2 cup cream, 1 bay leaf, salt, pepper, chives

How to make it: 1. Cook the onion and parsnip in butter 8 minutes. 2. Add chestnuts, broth and bay leaf. 3. Simmer 25 minutes. 4. Remove the bay leaf and blend until smooth. 5. Stir in the cream, season and top with chives.

Brussels Sprouts With Chestnuts and Bacon

Even people who say they hate Brussels sprouts come back for this one. Roasting makes the sprouts crispy and sweet, the bacon adds smoky crunch and the chestnuts bring a soft, buttery bite. It is a holiday side that often shows up on Christmas tables in England. A splash of maple or balsamic at the end ties it together. Brussels sprouts: love them or leave them?

You will need: 1 1/2 lb Brussels sprouts halved, 6 slices bacon chopped, 1 cup roasted peeled chestnuts halved, 2 tbsp olive oil, 1 tbsp maple syrup or balsamic vinegar, salt and pepper

How to make it: 1. Toss the sprouts with oil, salt and pepper. 2. Roast at 425 F for 20 minutes. 3. Cook the bacon until crisp. 4. Add the chestnuts to the bacon pan for 3 minutes. 5. Toss everything with the sprouts and drizzle with maple or balsamic.

Maple Roasted Carrots and Chestnuts

This side dish is one of the prettiest chestnut recipes for a holiday table and takes about 30 minutes. Carrots and chestnuts roast together in a glaze of maple syrup and butter, so they turn glossy and caramelized. Fresh thyme adds a savory note. It is one of those chestnut recipes that kids happily eat too. What is the side dish you always make for the holidays?

You will need: 2 lb carrots cut in sticks, 1 cup roasted peeled chestnuts, 3 tbsp butter melted, 3 tbsp maple syrup, 4 sprigs thyme, salt and pepper

How to make it: 1. Heat the oven to 400 F. 2. Toss carrots with butter, maple syrup, salt and pepper. 3. Roast 20 minutes. 4. Add the chestnuts and thyme and toss. 5. Roast 10 minutes more, until glazed.

Chestnut and Mushroom Pasta

In the mountains of Italy, chestnuts and mushrooms often end up together in one pan, and it is a perfect cozy dinner. Chopped roasted chestnuts and browned mushrooms get tossed with wide noodles, butter, sage and plenty of Parmesan. It takes about 25 minutes and feels like a treat on a cold night. For more old fashioned holiday cooking, see our Victorian Christmas recipes from A Christmas Carol. Would you try chestnuts in pasta?

You will need: 12 oz pappardelle or tagliatelle, 8 oz mushrooms sliced, 1 cup roasted peeled chestnuts chopped, 4 tbsp butter, 2 cloves garlic, 8 sage leaves, 1/2 cup pasta water, 3/4 cup grated Parmesan, salt and pepper

How to make it: 1. Cook the pasta and save 1/2 cup of water. 2. Brown the mushrooms in butter. 3. Add garlic, sage and chestnuts for 2 minutes. 4. Toss with the pasta, pasta water and Parmesan. 5. Season and serve with more cheese.

Easy Candied Chestnuts, the Fanciest of the Chestnut Recipes

In France and Italy, candied chestnuts, called marrons glaces, are a luxury Christmas gift that can cost a lot per box. The real version takes days, but this easy home version takes one afternoon. Peeled chestnuts simmer gently in a vanilla sugar syrup until shiny and sweet. Wrap a few in foil for a special little gift. Who would you give a box of these to?

You will need: 2 cups roasted peeled whole chestnuts, 1 1/2 cups sugar, 1 1/2 cups water, 1 vanilla bean split (or 2 tsp vanilla extract)

How to make it: 1. Bring the sugar, water and vanilla to a simmer. 2. Add the chestnuts carefully so they stay whole. 3. Simmer very gently 15 minutes. 4. Turn off the heat and let them soak overnight. 5. Lift out, dry on a rack for a few hours and wrap in foil.

Chestnut Flour Cookies

Chestnut flour is naturally gluten free and has a sweet, nutty taste. Italian cooks have used it for centuries in cakes and cookies. These soft cookies mix chestnut flour with a little regular flour, brown sugar and chocolate chips, then get a dusting of powdered sugar. Look for chestnut flour at Italian markets or online. Have you ever baked with chestnut flour?

You will need: 1 cup chestnut flour, 1/2 cup all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup soft butter, 1/2 cup brown sugar, 1 egg, 1 tsp vanilla, 1/2 cup chocolate chips, powdered sugar

How to make it: 1. Whisk both flours, baking soda and salt. 2. Beat butter and sugar, then the egg and vanilla. 3. Stir in the flours and chocolate chips. 4. Scoop onto a lined pan and bake at 350 F for 10 to 12 minutes. 5. Cool and dust with powdered sugar.

Dessert Chestnut Recipes: Rich Chocolate Chestnut Cake

Chestnut puree and dark chocolate make a dense, fudgy cake that needs no flour at all. It is rich like a brownie and very elegant with a cloud of whipped cream. It also travels well to a holiday party. A thin slice is all you need. Many chestnut recipes for dessert come from France and Italy, and this one is a great place to start. Chocolate cake: A: dense and fudgy or B: light and fluffy?

You will need: 1 can (15 oz) sweetened chestnut puree, 6 oz dark chocolate melted, 1/2 cup butter melted, 4 eggs separated, 1/4 cup sugar, 1 tsp vanilla, pinch of salt, whipped cream

How to make it: 1. Beat the chestnut puree with the melted chocolate, butter, egg yolks and vanilla. 2. Whip the egg whites with salt and sugar to soft peaks. 3. Fold the whites into the chocolate mix. 4. Bake in a lined 9 inch pan at 350 F for 35 minutes. 5. Cool fully and serve with whipped cream.

How to Buy and Store Chestnuts, Plus a Shortcut

Fresh chestnuts show up in stores from October to December. Pick shiny, heavy nuts with no holes or cracks, and keep them in a paper bag in the fridge for up to two weeks. Short on time? Vacuum packed roasted and peeled chestnuts work in every recipe here except roasting. Note: chestnuts are tree nuts, so check with guests who have nut allergies. Which recipe will you try first?

You will need: Fresh chestnuts (glossy, heavy, no holes), a paper bag, or vacuum packed roasted peeled chestnuts for cooking

How to make it: 1. Buy fresh chestnuts from October to December. 2. Shake them: they should feel heavy and not rattle. 3. Store in a paper bag in the fridge up to 2 weeks. 4. Freeze roasted and peeled chestnuts up to 6 months. 5. Use vacuum packed chestnuts for stuffing, soup, pasta and sides.