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- Preheat oven to 425°F with rack in the middle.
- Cut an X in rounded side of each chestnut with a small sharp knife.
- Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
- Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells.
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