Roasted Chestnuts with Black Pepper Honey
- 2 teaspoons coarsely ground black pepper
- Hot pepper sauce (optional)
- 36 fresh chestnuts or two 7.25- to 7.41-ounce jars whole steamed chestnuts or vacuum-packed roasted chestnuts*
Combine honey and pepper in small bowl. Season with a few drops of hot pepper sauce, if desired. DO AHEAD Black pepper honey can be made 3 days ahead. Cover and store at room temperature.
Preheat oven to 425°F. Cut large X in flat side of each fresh chestnut. Scatter chestnuts on rimmed baking sheet. Roast until tender (toothpick inserted through X meets no resistance), about 8 minutes for jarred and 20 minutes for fresh. Cool chestnuts briefly. Peel shells and skins off fresh chestnuts while warm.
Transfer chestnuts to bowl. Serve with black pepper honey for dipping.
*Peeled cooked chestnuts; sold at some supermarkets and specialty foods stores.