METHOD

1. Make a small cut on each chestnut with kitchen scissors or a thin knife. The incision is made in such a way as to slightly hook the pulp of the fruit. You can simply make a thin cut on the side or crosswise from the sharp side. You can also poke a few shallow holes in the peel with a fork. Holes in the nut are necessary so that excess steam is released during frying.
2. Heat a frying pan over medium heat without adding oil.
3. If a darkish core is visible in the incision made, add a tablespoon of water or place a damp towel under the lid. The steam will soften the chestnuts and make them more juicy.
4. After they start to burst with a characteristic sound, from time to time just shake the pan without opening the lid.
5. После того как они начнут лопаться с характерным звуком, время от времени просто встряхивайте сковородку не открывая крышку.
6. The chestnuts are ready when the shell darkens and the split widens. Let the fruits cool a little while they are warm - remove the peel. Do not wait until they have completely cooled - this will noticeably diminish the taste.