You can probably tell but the multitude of chestnut recipes I’ve been posting that I love chestnuts!
I don’t even know if this counts as a recipe, but it definitely something we make every week at our house. It’s a “staple food” for sure.
So the key to this recipe is having fresh, good chestnuts. This can be hard to find, especially is common grocery stores. I get mine at my local asian market. Since they aren’t exactly everywhere, you can also buy pre-cooked ones or frozen ones. Just make sure not to use candied chestnuts (as those would make this chestnut butter way too sweet).
If you do get fresh chestnuts (which is definitely the best for this recipe), you have to cook them! I like to steam them because it adds moisture and doesn’t require lots of watching. All you have to do is wash them, chop them in half (please be careful here!), and then steam for about 20 minutes until they are soft enough to be scooped with a spoon.
That is exactly what you do next: scoop the meat out of the shell and fuzzy-skin layer. I think using a smaller spoon is your best bet here. Make sure to avoid bad parts which are black or very dark brown. When chestnuts come in contact with water, they slightly brown/reddish. Those aren’t bad parts!
Store in a well-sealed container in the fridge for up to two weeks or even longer in the freezer. Use this butter, which is a stretch I know, but isn’t almond butter just almonds? Anyway, use this butter my chestnut recipes!!
5 Word Summary:
2 ingredients only
If you love chestnuts or just want to use this recipe, check these out!
This "staple" is definitely the easiest thing, yet the most versatile! You only need chestnuts and some water to make this delicious spread/filling/dessert/snack.
- 1 cup steamed chestnuts (peeled, de-shelled)
- 1 tbsp neutral oil
- 1 tsp sweetener (optional)
To cook the chestnuts, chop the raw chestnuts in half, then steam them for about 20 minutes.
Scoop the meat out with a spoon. Place in the food processor with the oil and sweetener. Blend until smooth and creamy. Store in an airtight container in the fridge for around 2 weeks or longer in the freezer.