MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ho-made Corn Nuts
Categories: Grains, Snacks, Chilies
Yield: 8 Oz
1 c Dried white corn kernels
Salt
Ground paprika
Cayenne pepper
Ground black pepper (optional)
Vegetable oil
Equipment: Medium saucepan, Cooking thermometer
Contrary to their name, corn nuts are not nuts at all. They are a
popular American snack food made by deep frying corn kernels until
they reach a hard, brittle consistency, and then seasoning them
with various spices. Corn nuts can be served as a snack or used in
various recipes.
Fill a medium-size saucepan with vegetable oil, until it's around
1" deep. Turn the heat to high, and bring the oil to 300 F/150 C,
using a cooking thermometer to check the temperature.
Reduce the heat to medium, and add the corn kernels to the hot oil.
Fry for 2 to 3 minutes, or until the kernels are golden brown. If
your pan isn't large enough for all the kernels, fry them in
batches, 2 to 3 minutes each.
Line a medium-size bowl with paper towels, and transfer the fried
corn nuts to the bowl. Allow them to sit for 2 to 3 minutes, or
until most of the oil has drained off.
Discard the paper towels, and sprinkle the corn nuts with salt,
dried paprika, and cayenne pepper to taste. Omit the cayenne and
replace with ground black pepper, if you prefer less spicy corn
nuts.
Serve the seasoned corn nuts immediately for optimal taste, or
store in an airtight container. They will keep up to 1 week, if
covered and stored.
Do not refrigerate if you don't want cold corn nuts, as there is no
good way to reheat.
Recipe FROM:
http://www.nancyskitchen.com
Uncle Dirty Dave's Archives
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