For late fall snacks or holiday celebations, roasted chestnuts are always a cheery addition to appetizers, snacks, or desserts.
Use a kitchen knife, a chestnut knife or a slitting tool to score and cut the shell with an "X" where the shell bulges outward (this will allow steam to be released rather than building up and exploding the shell as it roasts). Place the chestnuts in a dish or pan with enough water to fully cover the chestnuts and let them soak for 30 minutes to an hour before roasting.
Remove the nuts from the water and pat dry.
If oven roasting, place the nuts in a roasting pan or baking sheet and roast at 400° F for 20 to 25 minutes or until the shells begin to curl where they were slit-scored. If roasting on the stovetop or over coals, place the nuts in a chestnut pan (having a bottom with open holes) and use low to medium heat, if on a stovetop, or place the pan approximately 6 inches above the heat, if using coals. Keep the pan covered. Heat for 10 to 20 minutes, shaking the nuts occasionally to heat evenly, so the chestnuts don't burn. When finished roasting, allow the nuts to cool either openly or in an old towel. If wrapped in a towel, the protective cloth can be used while the nut is hot to apply pressure to the shell so it cracks. If necessary, the nut can also be removed by making a single score/cut around the middle of the shell.
For a richer flavor, saute the nuts after they have cooled. Place chestnuts in a pan over high heat setting. Add 1/4 cup of butter and coat the chestnuts thoroughly with the butter. Then, place the pan in the oven and roast the chestnuts until they are golden. Season with salt.