I love chestnuts but I have found the struggle to get them out of the shells frustrating before. Last night I followed these direction for roasting and peeling chestnuts by Sally Schneider via The Splendid Table and found it much easier to get the little suckers out, and the skins came off easily. If you cannot grab the skins I found gently squeezing the chestnut broke the skins enough to get a hold. See also these faster, but more involved, instructions for peeling chestnuts from Jacques Torres via Martha Stewart. Next we’re going to make roasted Brussels sprouts with chestnuts. I never liked Brussels sprouts until I had them roasted like this, now I look forward to them.