Preheat oven to 425 degrees.
Using a sharp knife score an X on the rounded top of the chestnuts. Cutting through the shell but not deep into the nut.
Once you have cut all the nuts soak them in a bowl of super hot water for 2 minutes.
Lay out a large piece of foil onto a rimmed baking sheet. Gather up the edges to make a little wall.
Place the chestnuts (flat side down, X side up) inside the foil. Try not to overlap.
Add melted butter and spices in a bowl and mix to combine.
Pour over chestnuts and roast for about 30 minutes until the shells are curved back and the meaty flesh is exposed.
Peel while still warm and dip in butter sauce.