Roasted Corn Kernel Nuts are big in this house. When we first started buying them months ago a bag would be gobbled away in 2-3 nights. These are Matthew’s go to favorite snack to nibble on in bed while reading. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag that I couldn’t pronounce. A small bag of roasted kernels from NatureBox runs us about 4 bucks and that is easily 1.5 serving (even if the bag says 4 servings, it’s just not happening), that is way too expensive in my opinion. So I set off on trying to make my own.
As healthy as possible.
Besides soaking the corn overnight, these are quick and easy to make.
A 16 oz bag of corn runs about $2.50 in the store, other ingredients like seasonings I always have on hand.
Instead of vegetable oil, I use coconut oil. Coconut oil is starting to become a favorite in so many ways I cook and bake.
I actually like these corn nuts better than the packaged kind because they aren’t so hard on my teeth. Also I like the simple seasoning of salt and sugar. Matthew thought these were a big hit and what I thought would be a bedtime snack just changed because he stole a handful and walked away with them to his desk.
The challenge was to find the right kind of corn for this. Popcorn kernels were way too tiny, but I am blessed with a wonderful selection of Goya products in the Mexican aisle at my grocery store so I found Goya brand Giant White Corn. I’m interested in trying dried hominy too. In a future recipe I’m going to try to using frozen corn as well to see how they come out and compare it to these, stay tuned for that adventure!
- 1 bag of 14 oz Giant White Corn (also labeled as Maiz Mote Pelado)
- 4 tablespoons coconut oil or vegetable oil or sunflower oil
- 1 tablespoon sugar
- 1 tablespoon sea salt
- Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
- Preheat your oven to 400 degrees.
- Toss corn with oil, sugar and salt.
- Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup.
- Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.
- Let cool, enjoy!
Here’s your corn soaked overnight. I like to soak 12-14 hours. Rinse and drain, and it’s ready to go.
Put your corn in a bowl, then add your salt.
Then your coconut oil. You can use vegetable oil or sunflower oil if you’d like here instead.
Now bake and keep a eye on them. Stir them around every 10 minutes. I repeat, keep a eye on them. The corn burns quick so when it’s turning brown it will be done quick! Mine took closer to the 40 minute mark to be done, but I would start to really monitor it at 20 minutes depending on oven and corn variety.
And when it’s done, you will have beautiful roasted corn kernel nuts!
Grab a bowl, this is going to be a great snack!
Store in mason jar or bag, but let’s be honest this is going to be gone so quick. This recipe fills up about 1 and a half mason jars (32 oz size), so it’s a good amount to snack on.