Here are a few pointers on making roasted chestnuts (not over a fire, because you need some special equipment for that!) We use American chestnuts (grown in our home state: Michigan!), so note that other varieties of chestnuts may have different outcomes. Start by scoring the chestnuts on the rounded side of each nut. Use a paring knife and apply a good amount of pressure - just enough to pierce the outer skin. Once they’re all scored, place in a bowl, cover with cold water and soak for at least