Deviled Chestnuts
CLASSIC AMERICAN TREAT OF THE HALLOWEEN EVENING- BETTER THAN CANDIES- CHESTNUTS IN BUTTER, SPRINKLED WITH THE COARSE SALT.
1 pint of chestnut puree
2 ounces of fresh sweet unsalted butter
1/2 teaspoon of kosher salt
1/2 teaspoon of cayenne pepper
Take one pint of of chestnuts and soak them in the cold salty water. For that much chestnuts you will need two ounces of fresh butter butter, one half of teaspoonful of kosher salt and a pinch of cayenne pepper. Shell and boil the chestnuts nuts until they are tender and dry them in the oven on the wax paper. Melt the butter in the cast iron skillet and when it is hot, put into the hot butter the chestnuts tossing them continuously over the fire until they will turn into golden color. Sprinkle them with the coarse kosher salt and the cayenne pepper before serving.