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  • ROASTED CHESTNUTS WITH BLACK PEPPER HONEY
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This sweet spicy nibble is even more delicious alongside a cocktail or glass of wine.  Enjoy as you get ready for  Thanksgiving dinner!

Ingredients:

1/2 C Shadowland Honey (from Whitecloud)
2 t Urban Accents Sonoma Pepper (from Chicago)
Mrs.Dogs Hot Pepper Sauce - optional (from Grand Rapids)
36 fresh chestnuts from Winkel Farms - from Coopersville


Directions:

Preparation:  Combine honey and pepper in a small bowl.  Season with a few drops of hot pepper sauce, if desired.  DO AHEAD:  Black pepper honey can be made 3 days ahead.  Cover and store at room temperature.

For the Chestnuts:  Preheat oven to 425 degrees.  Cut a large “X” in flat side of each fresh chestnut.  Scatter chestnuts on a rimmed baking sheet.  Roast until tender (toothpick inserted through X meets no resistance), about 20 minutes for fresh.  Cool chestnuts briefly.  Peel shellsand skins off fresh chestnuts while warm.

Transfer the warm chestnuts to a serving bowl and serve with the black pepper honey for dipping.