Roasted Corn Kernel Nuts

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.

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The rules:
Easy.
Cheap.
As healthy as possible.

The results:
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!

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Roasted Corn Kernel Nuts
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Ingredients
  1. 1 bag of 14 oz Giant White Corn (also labeled as Maiz Mote Pelado)
  2. 4 tablespoons coconut oil or vegetable oil or sunflower oil
  3. 1 tablespoon sugar
  4. 1 tablespoon sea salt
Instructions
  1. Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
  2. Preheat your oven to 400 degrees.
  3. Toss corn with oil, sugar and salt.
  4. 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.
  5. 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.
  6. Let cool, enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Here’s your corn soaked overnight.  I like to soak 12-14 hours.   Rinse and drain, and it’s ready to go.

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Put your corn in a bowl, then add your salt.

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Then your sugar.

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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.

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And when it’s done, you will have beautiful roasted corn kernel nuts!

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Grab a bowl, this is going to be a great snack!

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Feel free to play around with other seasonings too, I have some ideas in mind to try next time!

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.

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Snack on! And enjoy!

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For more information contact Pamela at pamela@pamelareed.com.