Homemade Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store! This crunchy snack is so easy to make and only uses 4 ingredients!
Crunchy Corn Nuts Recipe
Roasted Corn Kernel Nuts are popular in our house. When we first started buying them months ago a bag would be gobbled away in 2-3 days tops. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag.
A small bag of roasted kernels from the grocery store 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 now I’m going to show you how to make corn nuts!
Looking for more crunchy snacks? Try my Kale Chips, Perfectly Blanched Sugar Snap Peas, Baked Apple Chips, Roasted Soybeans and Roasted Pumpkin Seeds too!
Here’s why we love making homemade corn nuts.
- Easy. Besides soaking the corn overnight, these are quick and easy to make.
- Cheap. A 16 oz bag of corn runs about $2.50 in the store, other ingredients like seasonings I always have on hand.
- Pick my own ingredients. 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.
How to Make Homemade Corn Nuts
The challenge was to find the right kind of corn for this. Popcorn kernels were way too tiny, but I found Goya brand Giant White Corn which works perfect for this recipe!
Soak the corn overnight, around 12 hours. Rinse and drain and you’re ready to go.
Place in a bowl and add salt and sugar.
Pour in coconut oil. You can use vegetable oil or sunflower oil if you’d like here instead.
Place them on a baking sheet. I like to put down a piece of parchment paper for easy cleanup.
Now bake and keep an eye on them. Stir them around every 10 minutes. I repeat, keep an eye on them. The corn burns quick so when it’s turning brown it will be done soon!
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 and enjoy your crunchy corn nuts!
Other Seasonings
Feel free to play around with other seasonings. For sweet, you could add cinnamon and make cinnamon sugar corn nuts. Or if you’re looking for savory, try adding cumin or garlic powder. I made a batch with everything bagel seasoning and they were delicious!
How to Store
Store in a mason jar, airtight container or sealed bag. This recipe fills up about 1 and a half quart size mason jar, so it’s a good amount to snack on.
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Roasted Corn Nuts (Crunchy!)
PrintIngredients
- 14 ounce bag Giant White Corn also labeled as Maiz Mote Pelado
- 1/4 cup coconut oil or vegetable oil
- 1 tablespoon sugar
- 1 tablespoon sea salt
Instructions
- Soak the giant white corn overnight, for approximately 12-14 hours. Rinse and drain.
- Preheat the oven to 400 degrees F.
- Toss corn with oil, sugar and salt in a large bowl.
- Place corn in single layer on a nonstick baking sheet. 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 the baking sheet. Keep a eye on them and remove immediately when they are brown as they can burn quickly.
- Let cool and enjoy! Store in mason jar or sealed bag.
Katherine Miller (kitty) says
I am going to try this recipe. However, do you think I an just roast them without sugar or oil. I can place them n a low temp.
Pamela Reed says
Yes! You can make the roasted corn nuts without oil and sugar by soaking the corn as usual, then draining and seasoning with sea salt. They’ll still be crunchy and good, but a bit drier and less glossy than the original. Hope this helps!
Katherine Miller (kitty) says
thanks for your prompt response.
Christy says
Thank you this recipe. I can’t wait to make it!
Tom Kinnerman says
Decent recipe but your ads on your web page are so annoying that I do not plan to visit you in the future
Pamela says
Sorry to hear that Tom, I do hope you enjoyed the free recipe though. 🙂
Alberta Grown says
I burst out laughing after reading your reply to Mr. Kinnerman! I picked up what you laid down…. 🤪
HoundRescuer says
Love this reply! People can be so entitled!
Thank you for the many (free) recipes. I hope all the time and effort you put into making them so relatable, detailed, yet concise, and visually alluring brings you revenue through the ad support. Also, this is a fantastic recipe, thank you!
Pamela Reed says
Thank you! Happy to hear you liked the corn nuts! 🙂
Ranvir says
Hi madam I chose yellow dent corn because it is easily available , Cook them with lye and water and after 14 hr dried them for some hours and then fry but the texture was very hard ….. Can you suggest me the good way for yellow corn , corn nut
Tonya S. Toner says
How would I make my own dried corn to try this with?
Cindy says
What is the nutrition info for these?
Cindy says
Do you know how long the shelf life is for these? Thank you.
zuzi says
Do Corn Nuts have a long shelf life? Mine have been in a sealed bag for about 3 years….
Marci says
I wonder if the corn kernels are soaked in lye. The flavor reminds me of hominy which is soaked in lye. Hominy comes in white or yellow corn ad in canned in water. The individual kernels are large just like the corn nuts. Hummmm, might have to drain them off and try your recipe with them.
Brian says
When soaking them for 12-14 hrs do you have to put them in the fridge or just at room temperature?
Thank you
Pamela says
Great question! I do it at room temperature Enjoy the corn nuts!