Chestnuts in a Skillet, Boiled, and in the Air Fryer

Just the aroma of freshly cooked chestnuts is enough to make you want to peel one right away! If you love enjoying them while they're still hot, maybe during an evening on the couch, you can easily make them at home, too. In a skillet, boiled, or in an air fryer: three different methods for savoring one of the most beloved fruits of the season. 

Chestnuts in a skillet are one of those simple preparations that instantly make you want to gather around the table. Crisp on the outside and tender on the inside, they are made without any special seasonings, and you can enjoy them while still hot, as soon as they come off the heat. The secret is cooking them with the lid on, which traps the steam and keeps the flesh tender. You don't even need the classic perforated pan: all you need is a heavy-bottomed skillet!

Boiled chestnuts are one of the simplest alternatives to classic roasted chestnuts. Cooking them in water gives you tender, sweet flesh to enjoy while still hot, as soon as they are peeled. But there is also a more unique variation to try: rum-preserved chestnuts, made with sugar and vanilla. Two very different ways to make the most of the same ingredient, from the most wholesome version to the most indulgent one, which can be stored in a jar.

Air fryer chestnuts are an easy and quick alternative, especially when you feel like enjoying them at home without turning on the oven. Just a few minutes of cooking are enough to get chestnuts cooked just right, with a shell that opens easily. A little trick can make all the difference: soaking them before cooking helps moisten the shell and makes them easier to peel. Try them as soon as they're ready!