Preheat the oven to 425 F.

Using a sharp paring knife (I bought a chestnut knife on amazon!), make an X-shaped cut or straight cut on the round side of each chestnut. Make sure it cuts through the inner part of the skin. This will prevent the chestnuts from exploding in the oven from the heat!

Prepare the chili lemon butter and maple vanilla butter. Combine all ingredients for each butter listed above in a microwave-safe bowl. Microwave for 30-60 seconds or until completely melted. Alternatively, place in a shallow small pot on the stove and stir until melted. Set aside for a few minutes.

Place chestnuts in a pot of water. Bring a pot of water to a boil. As soon as water begins to boil, remove the chestnuts and dry them.

Place chestnuts on a parchment paper-lined baking sheet, ensuring that they are cut side up. Drizzle a little bit of the butter on each set of chestnuts (do not use the whole thing). Place in oven and bake for 15-20 minutes or until chestnuts have opened. Try one and make sure chestnuts are tender and cooked fully. If not, place in the oven for another few minutes.

Remove from oven once cooked and tender. Get a clean towel and place chestnuts in the towel, and wrap them fully. Let them sit for 10-15 minutes.

Remove the towel after 10-15 minutes and begin removing the chestnuts from their shells. Pour the rest of the butter on the chestnuts in a mixing bowl and toss well.

Adjust seasonings as needed.

Serve and enjoy!