Corn nuts are not actually nuts, but corn kernels that have been soaked in water and then toasted. They are puffy in shape and crunchy to the bite. They have gained widespread popularity as a bar snack because they are salty, easy to eat and inexpensive. Corn nuts are sold in convenience and grocery stores, but they are also easy to make at home.
Instructions
1. Purchase whole dried corn kernels at a health food store or feed store.
2. Soak 1 cup of corn kernels in 2 cups of water, leaving them in the refrigerator for three days. This will rehydrate the kernels and make them larger in size.
3. After three days, drain the kernels and dry on the towel.
4. Heat up 3 cups of vegetable oil, lard or other form of fat. A large, deep frying pan or deep fat cooker are best for heating the fat. Test the oil's heat using a drop of water. When the water sputters, you know the oil is ready for the .
5. Drop the corn kernels into the middle of the pan, one teaspoon at a time. If you drop them all at once, you will create a dangerous splatter, not to mention a mess.
6. Watch the kernels closely. When they float to the surface and turn a coppery brown color, this signals that they are done. Test them from time to make sure, before you remove them from the pan. You can use a spatula for testing. If the kernels are still chewy, they need more time. When the corn is crunchy and shatters in your mouth, it is done. Remove the corn, and sprinkle it with some salt if you want extra flavor.
7. Repeat the above process for the next batch. Change the oil after the third batch, as the heat breaks down the corn and it can become somewhat unhealthy.
Tags: corn kernels, Corn nuts, them from, three days
