Roasted Chestnuts and Black Lime Pepper
Ingredients
- 1/2 cup Chestnut Brae chestnut honey
- 2 teaspoons coarsely ground Australian Black Limes black lime pepper
- Hot pepper sauce (optional)
- 36 fresh chestnuts or Chestnut Brae vacuum-packed roasted chestnuts
Directions
- RECIPE PREPARATION
Combine chestnut honey and black lime pepper in small bowl. Season with a few drops of hot pepper sauce, if desired. DO AHEAD Black Lime pepper chestnut honey can be made 3 days ahead. Cover and store at room temperature. - Fresh chestnuts:
Preheat oven to 220°C. 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 20 minutes for fresh. Wrap chestnuts in damp towel to keep warm while peeling. Peel shells and skins off fresh chestnuts while warm.
Transfer chestnuts to bowl. Serve with black lime pepper chestnut honey for dipping.
*Peeled cooked frozen Chestnut Brae chestnuts are available at some speciality food stores.