Corn Nuts Original Recipe
This Corn Nuts Original recipe delivers big, crunchy kernels with that unmistakable salty snap. The corn dries and toasts until it’s crisp all the way through, creating an addictive snack that tastes surprisingly close to the classic. It’s simple to prep, great for parties or on-the-go munching, and the recipe includes timing tips and flavor ideas for customizing each batch.
Servings: 4
Ingredients
- 2 cups Dried Field Corn
- 8 cups Water
- 2 tbsp Vegetable Oil
- 2 tsp Salt
Instructions
- Put the dried field corn and water in a big bowl and cover it loosely.
- Let the corn soak at room temp for 18 to 24 hours so the kernels really plump up.
- Drain the corn in a colander and rinse it under cool water.
- Spread the kernels on clean towels and pat them dry as best you can.
- Let the corn air-dry for another 30 to 45 minutes, giving it a stir once or twice.
- I aim for a dry surface feel so the oil sticks evenly later.
- Preheat your oven to 300°F and line a baking sheet with parchment paper.
- Toss the dried corn with vegetable oil and salt in a mixing bowl.
- Spread the corn in a single layer on the baking sheet.
- Roast for about 60 minutes, stirring every 20 minutes so everything browns evenly.
- Take the pan out and let the corn cool down completely right on the sheet.
- The crunch really comes together as the corn cools, so don’t rush it.