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 nuts!!
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 with kernels.
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 health standpoint.
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 more oil.
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.