Chestnut butter is a favourite in France: it’s sweet, smooth and tasty, like peanut butter with soul. Spread it on a baguette, set it in a tart shell, swirl it through ice cream or dollop it over Chestnut Pancakes. You can also add chocolate to turn Chestnut Butter into Chestnutella (see Variation) but I love the sophisticated simplicity of the pared back version.
I made this video in Beechworth, at Beechworth Honey, in the heart of Australia’s main chestnut growing region. In fact, I’d come straight from Hall Stanley Premium Chestnuts – see the gorgeous farm and learn more about the chestnut harvesting process in this video. It’s a beautiful part of the world.
Before I get onto making nut butter, I show you how to steam and peel chestnuts. It’s easier than you might think, especially if you find one of the new easier-to-peel varieties. In this video, I also use pre-peeled Cheznuts which take ease to a whole new level.
Makes: about 400 grams (14 oz)
Time: 20 minutes