Roasted Chestnuts w/ Caramel Sauce

Serves 2-4


  • 1 cup brown sugar
  • 6 tbsp butter
  • ½ cup heavy whipping cream
  • 1 lb fresh chestnuts (about 20)
  • ¼ cup vanilla extract


  1. Build fire in wood stove or fireplace, or preheat oven to 425º
  2. Heat sugar on stove top over high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir constantly with a whisk
  3. Add butter as soon as all sugar crystals have melted. Whisk vigorously until butter has melted, then remove pan from heat
  4. Add vanilla and whisk until combined. Slowly pour in cream, whisking vigorously until sauce is smooth. Set aside and allow to cool to room temperature
  5. Score an "X" on the bottom of each chestnut shell
  6. While sauce is cooling, heat scored chestnuts in a copper or cast-iron pan over a roaring flame for 15-25 minutes. Quarter chestnuts or leave whole, and drizzle with sauce to serve
  7. For oven roasting, place scored chestnuts on a baking sheet and roast at 425º for 30 minutes, or until blossomed