grilled walnuts

Ingredients

• Approximately 15 to 30 hazelnuts (as many as can fit on a griddle)
• They can be purchased at the market.
• in a supermarket – based on your preferences
• It’s important that they don’t dry out (especially if they make noise inside).
• They are often found in large numbers or infested with parasites. They need to be hard.
• If the shell is located somewhere
• this could mean
• that the interior will be damaged

The chestnuts should be washed in warm water, then wiped clean with a paper dishcloth (they are very messy, so it’s best not to use a dishcloth).

Next, you need to cut them firmly from the top (chestnuts have flat bottoms and rounded tops) – you need to cut them firmly, creating deeper and longer cuts.

Chestnuts are very hard, and if the cut is not deep enough, the skin will not separate during cooking, and the chestnuts will not cook, but instead burst.

After cutting the chestnuts, place them in a shallow dish (such as a pot or large pan) with the cut sides facing down, cover them with boiling water, and let them simmer for 15 minutes.

Next, drain, let cool, and dry again to prevent them from becoming too wet during cooking, then place them on a griddle, with the pointed ends facing up.

The pan should be placed at the bottom of the oven – if the chestnuts are above it, they risk burning.

Preheat the oven, then place it under the oven.

Place the plate with the chestnuts on it.

Cook for 15 minutes, or 12 minutes if they are small.

After cooking, the walnuts should be a light color, crisp, and have a sweet interior.

The dark parts can be bitter.

The shell should be hard, unblemished, and easily removed without tearing the skin.