Misha Gravenor Photography
Recipe information
Yield
12 Servings
Ingredients
1
/2 cup honey
2
teaspoons coarsely ground black pepper
Hot pepper sauce (optional)
36
fresh chestnuts or two 7.25- to 7.41-ounce jars whole steamed chestnuts or vacuum-packed roasted chestnuts*
Need to make a substitution?
Preparation
Step 1
Combine honey and pepper in small bowl. Season with a few drops of hot pepper sauce, if desired. DO AHEAD Black pepper honey can be made 3 days ahead. Cover and store at room temperature.
Step 2
Preheat oven to 425°F. Cut large X in flat side of each fresh chestnut. Scatter chestnuts on rimmed baking sheet. Roast until tender (toothpick inserted through X meets no resistance), about 8 minutes for jarred and 20 minutes for fresh. Cool chestnuts briefly. Peel shells and skins off fresh chestnuts while warm.
Step 3
Transfer chestnuts to bowl. Serve with black pepper honey for dipping.
Step 4
*Peeled cooked chestnuts; sold at some supermarkets and specialty foods stores.