Chestnut Butter Recipe: How to Make the Perfect Fall Spread

Well, shoot, the holiday season sure knows how to stoke the fire in our souls, and nothin’ gets that blaze goin’ like a homemade chestnut butter recipe. Picture this, folks: you’re out back, flames cracklin’ on an open grill, chestnuts sizzlin’ over mesquite, kickin’ up a smoky scent that’d make any Texan proud. Me, Diego “El Fuego” Morales, I’m all about that bold life—grillin’ chestnuts on my San Antonio food truck setup, mixin’ it with loved ones and that crisp fall air. It’s a straight-up street-smart way to bring the fiesta to your yard and whip up a spread that’s got swagger.

If you’ve got chestnut trees ‘round your block, foragin’ is where it’s at—think of it as a hustle with a tasty payoff. But, if you ain’t near the goods, no sweat! Supermarkets got bags of chestnuts this time of year, ready to hit the flames. Once they’re grilled up, these bad boys turn into the MVP of our chestnut butter recipe, blended with maple syrup and a hit of cinnamon for a spread that’s loud, proud, and one-of-a-kind.

This ain’t your abuela’s nut butter—it’s a whole vibe. For instance, smear it on some toast, swirl it into your oatmeal, or dunk apple slices in it like a boss. Ready to fire up this fall game-changer? Let’s hit the grill, familia!

Irresistible Chestnut Butter Fresh from the Grill

Ingredients for Your Chestnut Butter Recipe

• 2 cups (300 grams) of roasted chestnuts
• 1/4 cup (50 ml) of maple syrup
• 1 teaspoon of cinnamon
• A pinch of sea salt

How to Make It

Grilling Chestnuts for the Perfect Butter

1. First, rinse those chestnuts under cold water to ditch the dirt, then pat ‘em dry like you mean it. Next, grab a sharp blade and slice a quick slit on the flat side of each one. Keeps ‘em from poppin’ off on the grill—trust me, safety’s the name of the game!
2. Once your barbecue’s blazin’ at 400°F (200°C), toss the chestnuts in a single layer on a skillet or tray. Then, grill ‘em for about 30 minutes, shakin’ the pan every so often to keep it even. You’ll know they’re good when the shells peel back and the insides get soft—pure gold, right there.
3. After they’re off the heat, cover ‘em with baking paper and a towel. Let ‘em steam for 10 minutes; that’s the trick to peelin’ ‘em easy, loosenin’ up those shells and skins like a pro.
4. If needed, once they’re cool enough to handle, strip off the shells and inner skin with a paring knife for the tough spots. Consequently, the cleaner you get ‘em, the smoother this butter’s gonna roll.

Blending Your Chestnut Butter Recipe

1. First, chuck the peeled chestnuts, maple syrup, cinnamon, and a pinch of sea salt into a high-speed blender or food processor. Then, hit it till it’s smooth as silk, scrapin’ the sides if you gotta. Alternatively, if you’re feelin’ a chunkier vibe, ease off the gas a little early.
2. Once blended, scoop that goodness into a jar or tight container and stash it in the fridge. As a result, it’ll keep kickin’ for a month, givin’ you plenty of time to flex this flavor all season long!

And there it is—a chestnut butter recipe that’s got more heat than a San Antonio summer. Whether you’re chillin’ by the fire or throwin’ a fall block party, this grilled chestnut spread brings the fuego to the table. Wanna level up your grill game? Peep our grilling techniques guide. For more chestnut roasting heat, check Foolproof Living’s roasted chestnut guide.

How you gonna rock this maple-cinnamon fuego? Hit me with your best serving ideas in the comments—I’m ready to see your spin on it!