Make Your Own Corn Nuts

by Max on February 28, 2010 · 0 comments

in Grub

Corn nuts are damn good.  I knew there had to be a simple way to make them at home, so I did a little research.  All the recipes seemed to be the same, so I figured I would give one a shot and see how they come out. 

First thing I learned was the hardest part of this recipe was to find the correct corn.  Contrary to popular belief, you cannot just use corn that you would buy in a bag for popping.  Lucky for me, I live in Texas, so finding a feed store proved to be a little easier for me than it may be for you.   If you follow the directions below, you will end up with a tasty homemade version of the stuff you can buy in the store.  The plus side is that you made it and can season them any way you want.  The downside is that a short trip to a gas station will yield you basically the same thing for less than  two bucks and a lot less time. 

What you will need:

  • Whole Dried Corn Kernels.  Do not try this with corn that you would use to make popcorn.  Whole dried corn kernels can be found at a feed store or health food store and are considerably larger than the corn that you would buy in a bag to pop. 
  • Frying oil.  Do not use olive oil.  If you use a specific type of oil to fry wings, fries, etc.. that will work
  • Seasonings.  Salt, pepper, garlic salt, ranch seasoning, whatever you want to sprinkle over your corn nuts to give them flavoring.

What you need to do:

  • Take one cup of the dried corn kernels and put them in a bowl with 2 to 3 cups of water. 
  • Cover the bowl and place the bowl in the refrigerator for three days. At the end of the three days, the corn will have about doubled in size.
  • Drain the corn and dry the corn with paper towels.  you do not want to add wet corn into the frying oil.  This could result in the oil spitting up and possibly burning you. 
  • Heat up the oil and test to see if it is hot enough by dropping one drop of water into the oil.  If the oil bubbles and pops, the oil is ready.
  • Take about a tablespoon of the dried corn that you had soaking for 3 days and lower it into the oil.  You do not want to add wet corn into the oil.  Trust me, this is a lesson I learned the hard way and it will cause the oil to splatter and burn you if you are not careful.
  • When the corn floats to the top and looks golden brown, take one piece out and let it cool down until you can pop it in your mouth. If the corn is crunchy, it is ready.
  • When The corn is ready to be removed, spoon the corn out of the oil and place it on paper towels to soak up some of the oil.
  • Season the corn nuts with whatever seasoning you like. 


I tried plain garlic powder.  That was not a real successful batch of corn nuts that I would brag to anyone about.  I also tried both salt and pepper at the same time, that was pretty damn good.  I did make a second batch after going to the store and picking up some seasonings that sounded like they would taste good on the corn nuts.  A little seasoning goes a long way, so don’t overdue it until you have tried the end product and determined that the next batch needs more.


Leave a Comment

Previous post:

Next post: