How to Make Chestnut Butter: 4 Uses for Chestnut Butter

Chestnut butter is a spread made by blending roasted or boiled chestnuts with water until it takes on the smooth, silky butter consistency. The rich butter has a mild flavor with a subtly sweet undertone that works in savory and sweet applications. You can spread the creamy butter on a sliced baguette for a snack or use it as a dessert topping or breakfast garnish. Like other nut butters—think cashew, almond, or peanut butter—chestnut butter is a good source of protein, antioxidants, and B vitamins.

Thanks to its delicate texture and sweet undertones, chestnut butter shines in a variety of culinary settings. You can use chestnut butter:

• As a topping. Spread chestnut spread on toast, drizzle it with honey or date syrup for a light snack, or combine it with apple butter for a seasonal treat during the holidays.
• As a filling. Use chestnut butter as a filling for thumbprint cookies, or mix it into caramel, homemade ice cream, or frosting to balance the sweetness.
• As a condiment. Serve chestnut spread on a cheese platter for an elegant take on the usual mixed nuts.
• As a side dish. Combine chestnut purée with thyme, salt, chicken broth and cook on the stovetop to make a rich, savory side dish.

To make chestnut butter, you’ll need a pound of chestnuts, a teaspoon of vanilla extract, a cup of water, a pinch of kosher salt, and a paring knife.

1. 1. Prepare the nuts. Wash one pound of fresh chestnuts and pat dry. Using a sharp knife—a paring knife or a specially designed chestnut knife with a short, curved blade—carefully score the flat, broadside of each chestnut with an x.
2. 2. Roast. Preheat the oven to 400°F. Place the scored nuts on a baking sheet, then roast until each nut’s outer skin has peeled back and the inner meat is soft, about 35 minutes. Remove from the oven, and let cool.
3. 3. Peel. To create a smooth consistency, you’ll need to peel the chestnuts once they reach room temperature.
4. 4. Combine the ingredients. Combine peeled chestnuts, a teaspoon vanilla extract, a pinch of kosher salt, and a cup of water in the bowl of a food processor.
5. 5. Blend. Purée until smooth, scraping down the sides with a spatula as necessary. Add water in a tablespoon at a time if the mixture seems too dry. The butter should have a smooth, spreadable consistency. Store in jars and keep refrigerated.

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