Home Made Corn Nuts
Corn nuts are a staple snack at our
homestead, so it only made sense for us “do-it-yourself” types to make our own.
This recipe is fairly simple, has two
ingredients (one if you choose to omit salt) and takes about 30 minutes to make
one pound of nuts.
You’ll need: Dried white corn kernels. Not
popcorn. You can try using popcorn, but
we’ve not been happy with the results.
Popcorn kernels are small and that makes small corn nuts. Here’s the difference: the
white kernels are on the left, popcorn on the right. We get our white corn kernels from
Punjab International Food Mart in Hamilton.
$3/kg. That makes a lot of corn
Organic sea salt (optional)
One liter mason jar
Deep Fryer and tools
Newspaper or paper towels
Alright, let’s make some snacks:
Fill your clean mason jar half full
Fill the jar with water and secure a lid.
Place jar in fridge. This is important. If you leave the jar at room temp you risk
fermentation. While making corn whiskey
might sound like fun, it can be poisonous.
Leave your kernels to soak for two to
4 days. Two if you like really crunchy
corn nuts, four if you like them a little softer.
Drain kernels and pat dry with a
towel. Try to get them as dry as
possible to avoid spatters when you put them in the deep fryer.
Heat your deep fryer to cooking
temperature. A quick note on cooking oils:
we use grass-fed lard for deep frying.
Do your research and you’ll find that lard is the way to go from a
Carefully place dried kernels in
oil. There will be some spatter from
water in the kernels. BE CAREFUL.
Cook kernels until most are
floating. This varies with moisture
content, but usually somewhere around 6 minutes.
Remove kernels and place on newspaper
or paper towel to drain as much oil as possible. We use newsprint because it absorbs a lot
Salt to taste. We put the nuts in a brown paper bag, add the
salt and shake it up.
Store in an airtight container in the
fridge for up to two weeks.