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.
Delfina says
Hi Pamela,
Have you tried this with the actual corn? I mean not the bag of already chopped corn nuts. I’m wondering if it’s possible to do this with the actual vegetable and what the recipe should be.
Best,
Delfina
Pamela says
Hey Delfina, I’ve never tried it with fresh corn, but someone in the comments above has tried it and said it works. Good luck!
Joyce koenig says
In your recipe, are you using the canned Goya brand or the Maiz Mote Pelado? Or is this the same?
Pamela says
I’m using a bag of giant white corn (also called Maiz Mote Pelado).
Dave says
I tried the recipe but most of the kernels are still too hard. Seems the ones that are darker and maybe got a dark stripe in the center of the side during baking are closer to done. Is it just that I didn’t bake long enough or possibly didn’t soak long enough or both?
Most did start to brown some…
Christine Myers says
I use sea salt, paprika & olive oil
Steve says
Thanks for the recipe and the process pictures!
To fellow readers: Hominy/Mote/”Maiz para pozole”/”Maiz pozolero” is the only form of corn/maize that will get the result of this recipe! It comes in white and yellow varieties (buy the cheaper color that’s in the quantity you need; the kernels’ natural color doesn’t matter in this recipe).
Canned hominy will make this recipe even easier than the dried stuff: same nutritional value, almost as cheap, no overnight soaking, and perhaps a shorter roasting time. Just dump the hominy from the can into the colander, gently rinse the salted canning liquid and any broken bits away, and go on to the add-and-toss step. Canned hominy in supermarkets is usually with the canned vegetables or in a so-called “ethnic” section (a term I dislike here in California, where many ethnicities live). Look on a low shelf, too.
Hominy is processed from raw maize/corn by an ancient technique. It is simple but time-consuming, even in a small batch, as I learned the hard way (Don’t do it at home, especially not with raw popcorn!). Correctly-made hominy, no less nutritious than homemade, is cheap at supermarkets.
Pamela says
Hey Steve, glad you liked these corn nuts! Thanks for all the extra info, hopefully readers will find it helpful!
Belinda says
Could your recipe work with fresh corn cut off the cob?
Pamela says
Hi Belinda, I’ve never tried it with fresh corn, but someone in the comments above has tried it and said it works. Good luck!
Keith Hyman says
Sugar? Not so sure about that. Ever try them without adding sugar? Would they still be good?
Pamela says
Hey Keith, I have and they’re still good. If you don’t want that pop of sweetness, don’t add the sugar. Enjoy!
Kristine Charbonneau says
Have you tried soaking them in salted water? Did you ever roast pumpkin seeds as a kid? We always soaked them in really salty water first…they seemed to retain the salt. Yum!
Pamela says
Hey Kristine, I usually soak them in non-salted water but if you want to add salt that could work too. Enjoy!
Sara D says
The first step is to soak them overnight. are we soaking them in water or the oil of choice?
Pamela says
Soak them in water.
Laura says
Are these supposed to be crunchy all the way, or is the center supposed to be a bit chewy?
Pamela says
They are pretty much crunchy all around.
Mason says
Hi Pamela,
I’m in Brooklyn too, and was craving corn nuts after finishing off a bag I picked up on a recent road trip. But Giant White Corn from Goya is something I’ve never seen in my usual stores (maybe I wasn’t looking hard enough). What chain did you find your corn in?
Thank you,
Mason L.
@masemans
Pamela says
Hey Mason, pretty much any grocery in Brooklyn has it – Associated, Pioneer, Stop & Shop, Ctown, Met, etc. It will be in the aisle with the Goya cans, but since they are dry corn it will be in a plastic bag.
Ann Miller says
Tried corn nuts yesterday for the first time and was hooked. I knew I found a keeper of a recipe when I found yours. Definitely will be trying this very soon. Thanks for sharing!
Pamela says
Enjoy Ann!
David says
I haven’t found that corn in my area so I tried it with yellow feed corn. After about 20 minutes in the oven the kernels started popping, one every 10-15 seconds. Does that happen with the Goya white corn?
Pamela says
Hey David, I’ve never experienced this white corn popping in the oven. I hope you’re able to find a bag nearby!
Reuben says
for how long does this keep if you would want to store or package them?
Martha says
I had these for the first time in years and decided to try to make them myself. I’ll definitely be following your recipe, thanks!
Pamela says
Enjoy Martha!
jess says
Hello! Are the kernels you are using dry and hard when you buy them (like popcorn kernels) or are they soft and cooked like canned corn?
Thanks!
Pamela says
Hey Jess, they are hard. Enjoy!
Karen E. Quinones Miller says
Hi . . . Is there any reason you don’t just start with fresh corn? I mean getting corn on the cob, and kerneling them and toasting? From personal experience I can tell you… Very tasty!
Also, is there a special reason that they have to be soaked overnight?
Susan says
Does anyone know if it might add flavor if you put some seasoning
In the soaking liquid?
Nirav Patel says
Whilst snacking on some popcorn this idea popped into my mind. I quickly went and searched on Google to find a genius who had already found a recipe that worked … and here I am … well done!!
The problem that I have is that I can’t find Giant White Corn or Maiz Mote Pelado here in the UK =(
Do you have any viable solutions or alternative names for the kernals which you’re using?
Pamela says
Hey Nirav, do you have any grocery stories that sell Goya products? If so, I’d search there. Someone online said they found them in the Latin aisle in a London grocer. The other search would be “dried hominy” or “hominy corn”. You would just have to make sure you get the big ones. I hope this helps some!
Nirav Patel says
Thanks for your help, Dried Hominy seems to be picking up a few results from UK websites. I might try and get into some ethnic grocery shops around Brixton when I’m next in the area – if anyone has it, they will.
Pat M says
I made these and followed directions but I found some nuts just too hard to chew. Any suggestions? They were delicious, but I am afraid I will break my teeth and caps. I used the Goya dried corn, but also found a frozen version. Do you have directions for the frozen ones yet? Maybe they will be easier to chew. I had them in a restaurant and had no problem eating theirs.
Ishita says
How do I make corn nuts using the frozen corn we get? I can’t find the ones you suggest here. Also, I want them to last for at least 15 days. Would that be possible?
Andi @ The Weary Chef says
I’m so excited to have found this recipe! My kid just got some natural version of Corn Nuts for a camp snack recently, and I used my parental authority to make him share them with me. I wondered if it was possible to make them myself and then forgot about it immediately. Thank goodness you have already cracked the code on that! I’m going to try this fo’ sho’. Thanks! (Also thanks for paying me a visit earlier!)
Pamela says
Enjoy Andi! I hope you guys enjoy them, it’s hard for us to keep our jar full here…
Yvonne @ bitter baker says
This is also one of my favorite snacks, but I’ve never made my own before. Gotta try this!
Pamela says
I hope you give it a try Yvonne! One of my favorite snacks too! 🙂
vanillasugarblog says
so this is how you make that?
ohhhhh ok.
love it!
Pamela says
So easy and yummy!
Anne ~ Uni Homemaker says
This reminds me of the corn nuts I used to have as a kid. Only this is homemade and way better –yay! 🙂 Thanks for the recipe Pamela.
Pamela says
If you make them let me know you like them Anne. 🙂 Hope they are just as good as the ones you had a as kid.
Trish - Mom On Timeout says
These look like the perfect snack Pamela! And your pics are gorgeous 🙂
Pamela says
Thanks so much Trish! I’m going to make some more tonight. 🙂
Cate @ Chez CateyLou says
Wow, these look amazing! I love corn nuts, and have never thought to make my own – what a great idea!
Pamela says
Enjoy Cate! Snack away! 🙂
Irina @ wandercrush says
A huge bowl of this wouldn’t last more than a couple of hours in my kitchen! I’m such a sucker for toasty, crunchy, salty snacks… absolutely no self-control. Anyway, I’ve somehow never heard of preparing corn this way, so thanks for the idea.
Pamela says
Everytime I take a few out of the jar, I need to back for a few more.. and the cycle repeats! Enjoy!
cquek says
Hmmmm sounds interesting and delicious, i am going to check it out. Hopefully I can find kernel nuts in my country.
Pamela says
Good luck! I will have a frozen corn recipe up soon, that might be easier for you to find?
Jim says
Sweet and smart dish…
Pamela says
Thanks Jim!
Amy @ Elephant Eats says
Oh wow, I’ve never heard of roasted corn kernel nuts but they look SO GOOD!!! And man, that’s seriously some giant corn. If I can find that humongous corn, I will definitely be making this. I’m a big snacker…
Pamela says
It’s perfect for snacking! 🙂