Roast Chestnuts with Bellocq Gypsy Caravan Tea Salt
- 1/2 cup Maldon sea salt
- 2 tablespoons, or more Bellocq Caravan Tea or another smoky tea of choice
- 1 pound fresh chestnuts
- 2 tablespoons olive oil
Heat oven to 375. Combine salt and tea in small serving bowl and set aside. Using a sharp knife, cut a small crisscross into each chestnut shell. Place nuts on a large piece of foil, drizzle with olive oil and a big pinch of tea salt. Cover chestnuts with another piece of foil - creating a nice relatively roomy foil pouch. Place on a baking and transfer to oven. Roast until nuts are tender, about 40 minutes. Remove from oven, open pouch, let nuts cool slightly and then serve with tea salt for individual seasoning.