After my mother lit the peat in our fireplace she would place a pan in the smoldering embers to roast the chestnuts that we children had collected outside. Afterward we would dip them in melted Irish butter and sprinkle them with a pinch of sea salt—one of the most delicious things ever.
Use a sharp knife to score an X in the top of each sweet chestnut.
Place the chestnuts in a fireproof bowl (preferably a slotted one to allow the smoky flavor to enter) on the grate of a grill, in a fireplace, or in an oven
Peel them and roll them in melted butter and sprinkle with sea salt.
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