PREPARATION

1. Cut an "X" on flat side of the nut using a serrated knife, making sure you cut all the way through the shell.  Keeps shell from bursting.
2. In Fireplace:  Use a long-handled chestnut roasting pan or a popcorn popper.  Allow enough room for chestnuts to roast on all sides.  Hold the pan just above the flame, and shake as if you were making popcorn.  Cook about 15 minutes or until outside of shells are black.  Remove nuts from pan and allow to cool before peeling.