Those nuts look like chestnuts to me. You need to cook them really before eating them. When I was a kid we used to roast them on an open fire (yes seriously) peel them open and eat. I'm sure there are bags of other ways of preparing them.
I've never used an oven but I am sure it will be feasible. Wikipedia has this to say about it:
"The nuts can be eaten candied, boiled or roasted; the former are often sold under the French name marrons glacés. One easy method for roasting is to cut a slit in the top of each nut and heat in a shallow container, tossing occasionally, at 400 °F for 10-15 minutes. The nuts must be slit as they tend to explode when roasted. They may also be pan-roasted or boiled."
They aren't kidding when they say the nuts explode if the skins aren't pierced.
I've never used chestnuts as an ingredient but I think they can be used in savoury dishes (stuffings, casseroles etc) and in sweet dishes (normally if pureed).
Marrons!!!! You have solved TWO very obnoxious puzzles for me. Thank you so much. I tried a bit of cake in a restaurant out here, and I had no idea what the weird little things on top were. Are they tastier roasted? They were fairly mediocre on the cake. Once again, thank you.
I used four splenda, which is actually less than the equivalent of a quarter of a cup, but I prefer mine more lemony and less sweet. I'm so glad you found this useful!
You could use regular sugar, for sure. I just used a bit of substitute beacause I want to feel better about "accidentally" dolloping too much curd onto my plate. ;-)
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That cobbler looks fantastic.
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"The nuts can be eaten candied, boiled or roasted; the former are often sold under the French name marrons glacés. One easy method for roasting is to cut a slit in the top of each nut and heat in a shallow container, tossing occasionally, at 400 °F for 10-15 minutes. The nuts must be slit as they tend to explode when roasted. They may also be pan-roasted or boiled."
They aren't kidding when they say the nuts explode if the skins aren't pierced.
I've never used chestnuts as an ingredient but I think they can be used in savoury dishes (stuffings, casseroles etc) and in sweet dishes (normally if pureed).
Good luck.
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Thank you!
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Although the splenda would be good for my diabetic mother.
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*memories*
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