MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baked Spiced Corn Nuts
Categories: Snacks, Vegetables, Herbs, Chilies
Yield: 2 Servings
1/2 c Dried hominy
1 Carrot; halved
5 Fresh thyme sprigs
1 cl Garlic; smashed
1/2 md Onion
2 ts Spanish smoked paprika;
- more to taste
1 tb Chilli spice; more to taste
Kosher salt & chunky fleur
- de sel
Soak the hominy in a big bowl filled with water for at least
6 hours or preferably overnight.
Fill a medium pot with water, add in 1 carrot, cut in half, 4 to
5 sprigs of fresh thyme, 1 smashed garlic clove, onion, pre-soaked
hominy, and a few pinches of salt. Bring to a boil, reduce to a
simmer and cook for 1 to 2-1/2 hours until the skins of the kernels
are beginning to split, but the kernels themselves are not
completely falling apart. You should be able to pierce them with a
fork, but they should still have a slightly chewy texture.
Using a fine mesh strainer, drain the kernels, sprinkle them with a
few pinches of salt and let them strain for about 30 minutes. Toss
the vegetables and dry the kernels well with paper towels.
Preheat your oven to 400°F/205°C.
Transfer the kernels to a bowl and toss with the spices and a few
pinches of sea salt.
Spread the kernels in an even layer on a Silpat or parchment
paper-lined baking sheet and roast for approximately 15 to
25 minutes until the kernels appear dried and are slightly
crisped--but not burned. Be sure to toss every 8 to 10 minutes so
that they don't burn.
To Serve:
Drizzle the nuts with some extra virgin olive oil and toss with
fleur de sel or any large-grained sea salt and the chilli
spice/paprika. Eat warm or cool.
Baked corn nuts can be stored in sealed container for up to one
week. (If they last that long without being eaten. - UDD)
Recipe by Kasey Fleisher Hickey
Recipe FROM:
http://www.thekitchn.com
Uncle Dirty Dave's Archives
MMMMM
