Here's a great treat for tailgaters 'n stand hunters during the cooling Fall months:
INGREDIENTS:2 cups giant white corn kernels, dried
4 tablespoons corn oil
1 tablespoon seasonings of choice
WHITE KERNAL SOURCE:
Buy giant white corn kernels for this snack. The corn found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred over the smaller, more traditional forms of corn kernels similar to corn on the cob.
MAKES: 8 servings (20-30 large kernels each)
PREP TIME: 30 minutes less hydration and air drying time and excluding soaking term.
DIRECTIONS:Soak dried corn in 8 cups of water for 12-18 hours. When hydrated to desired size, discard the wate and dry kernels with paper towels. Preheat overn to 400 degrees Fahrenheit. Place a single layer of corn kernels in a roasting pan, add oil and toss until thoroughly coated. Put into the oven for roasting ans stir every 5-6 minutes. Bake the kernels for 25-40 minutes or until golden brown. Use paper towels to absorb excess oil as corn is placed on the towels. While still oily, slect any desired seasoning blend (such as kosher salt, garlic salt, popcorn seasonings, etc) and sprinkle over the kernels, turning them to season completely. Shortly after removing from the oil and when cooled, the kernels may be somewhat chewy form the absorbed oil. If too chewy, they have not cooked long enough. Allowing the corn to air dry for a day or so in a cool dry place increases the crispness.
Try 'em yourself, they surely beat them store boughts by a country mile...
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Topic: Corn Nuts (Read 145 times)
