Also, if you want to dry your corn a little faster, you can put them in the oven at 125 for 15 minutes. In my experience baked then fried makes them EXTRA crunchy and delicious.
I have now watched three corn nut videos.. all were helpful but this one was the best. Most complete. If Nancy ever decides to start a corn nut company, the parting photo of her should be on the bag. Very good.
I just cooked up a small batch of these as a kind of test. I soaked them over night in water, and in the morning strained them. Then I spread them out on a baking sheet and popped them in the over at 300° for 15 minutes to kind of speed dry them. I used my little deep fryer with 4 coups of oil. I preheated the oil for about 5 minutes at 400°, than dumped my corn nuts into the oil. They were a little slow to start but after about a minute they were sizzling and popping like crazy. Glad I put the cover on as suggested. Once the popping died down I let them cook for another eight minutes and drained them on a paper towel. Sprinkled some sea salt over them and gave them a good shake. They came out perfect. I only used about half the bag of corn to start. Then I split that half in half again. The first batch went into the oil. This next batch I’m gonna try in my air fryer with sugar as the seasoning. I’m going to save the oil though because it still looks pretty good and I still have half a bag of corn to cook. Here's an update. I found a recipe for an air fryer version and it was not nearly as good as the oil version. It called for mixing the sugar with a small amount of olive oil then add in the corn. Stir to cover everything. Then cook at 400° for 10 minutes. Give them a little shake and press on for another 8 minutes or so. As they cooled the oil/sugar mixture caused them to stick to each other. They broke apart pretty easily, but I was not able to taste much if any of the sugar. I think from now on I'm going to stick to the oil method. Those were fantastic.
I'm making corn nuts for the first time next weekend. I grew a large patch of Hickory King white field corn and now that I've harvested the ears, I'm dehydrating them so I can strip the kernels off the cobs and begin the process of cooking them into corn nuts. I like the sugar idea as well. I may try seasoning with both sugar and salt combined.
I have never tried the corn nuts with sugar before, salted yes, but not the sweet one. I need to try this. Thank you for the tip of putting the lid on while frying. Knowing me I would have watched it fry and have it pop everywhere 😃. Nancy, thank you for sharing your recipe with us.❤😊
I have eaten the corn nuts you buy at the store for soo many years, but just now thought, hmm how are those things even made!? Thanks for the video! Have you had store bought flavored corn nuts? Are the homemade corn nuts less crunchy compared to the store bought, or pretty much the same?
@@diywithnancyg1502 I saw your videos and you have a lot of pastries. I remember having the Pasteis de Nata and other delicious Portuguese dishes when I was in Lisbon. I felt in love with cataplana, a typical seafood dish from the Algarve Region.
Ommy gosh that brings back such good memories when my mom made it, but she used to roast it over the burning fire in a huge round clay frying pan,( that was also used to nake bolos levedos) and she used to mix and disolve the sugar with a touch of milk which coats all the corn with asweet milky glaze😊
Thank you for sharing your memory.🥰 I know the corn you are referring too, I had that corn growing up... we called it "Milho torrado com açucar." once you start you could not stop eating it. 😊
@diywithnancyg1502 .... I just thought I'd tell you how Esperta, And darling you're momma is especially when she speaks, when she was helping out with making the chouricos! Cozido and she's from the same town as my grandma ( arrifes) my gramma was named Sarafina Cordeiro De Melo, and she used to wash the clothes for the army. way back in the day kinda of ironic she too was ( Uma grande mulher da Guerra! 😂 lol Stay blessed beautiful lady! ♥
Hi, Nancy, thanks for the demonstration! I managed to find dry white corn in the bulk food section of a store about 30 miles from me, but stores nearer to me have it in cans with liquid. Will that work just as well, if I pat the kernels dry and let them sit as you did?
@@diywithnancyg1502 I don’t think so, it’s just the water-packed cans of hominy. I bought a small can to try along with my 1+ pound of dried white corn. Thanks again!
A couple of notes: first the corn used in this recipe appears to be dried hominy corn. This is typically dried field corn that has been nixtamalized to remove the outer skin layer and to release B vitamins and niacin so the body can absorb and use these nutrients. Field corn that is fried w/o the nixtamalization step is called "parched corn" and requires a much longer frying time.
That's the corn I'll be using. I grew a patch of Hickory King field corn and I harvested the corn yesterday. Now I'm dehydrating it thoroughly so I can strip the kernels off the cobs. My corn won't be nixtamalized, so I'm also working with much smaller kernels. But your comment is a reminder that I'll need to deep fry the corn much longer. This is my first time making corn nuts. As a side note, I had wondered why the kernels in her video were totally opaque, yet mine are translucent and almost transparent as they dry out. Well, it makes sense that the nixtamalization completely changes the physical properties of the corn and that they'll have a different appearance.
Nancy, thank you for sharing your recipes. I have made your bacalhau com natas recipe and it was so good! Is the bag of corn found next to the dried beans at the grocery store?
Hi Tina... here is the link to the brand of white corn I use. www.google.ca/url?sa=i&url=https%3A%2F%2Fcornershopapp.com%2Fen-ca%2Fproducts%2Fai04-ferma-white-corn-750-g&psig=AOvVaw0BlBy1EheBOa74ppcaPgF9&ust=1671570159843000&source=images&cd=vfe&ved=0CA8QjRxqFwoTCPiOop7KhvwCFQAAAAAdAAAAABAE
Got a question - does it have to be dried white corn. Can it not be made with fresh corn. I got addicted to this, buying it ready made in tokyo stores, it took a while to find what it is called in English. This is best video I have seen till date which makes sense - but can this be made with yellow corn off the cob or canned corn ?
Hi Caesar, the oil was at 350 degrees. When you drop the corn nuts in the oil........ place a lid big enough to cover the pot as soon as you drop them in. Enjoy
Ok, so it's this nixtimalized dent corn rather than sweet corn? Many folks don't know there's a difference. I checked Ferma's website because we don't have that brand here and I wanted to search for something comparable but.... I have access to a frozen nixtimalized white corn by a brand called Pozole, like the soup. Since it's not dried, it wouldn't need rehydrating and I wonder if I could just thaw it and follow your instructions after that.
Hi there. Thank you for your question. The Pozole corn would need to be dry once it's thawed. I believe it may be too soft to fry once thawed. Even though the dry corn I use is dry and placed in water, the corn does not become soft... just expands the corn. Another suggestion for corn nuts is hominy corn that you may use or try to make the corn nuts. 😊
@diywithnancyg1502 thanks. I think canned hominy wld be much more moist than this frozen corn. It still has to be cooked for quite a long time to be soft but canned hominy is very very soft and wet. I may have to cook this then dehydrate/dry it to get it to the same product you start with.....
I have a couple of questions. First I don’t cook at all so this might be a dumb question. One, why WHITE CORN? Second question, how come the corn doesn’t pop like pop corn? I want to try this but I think I need to know the answers first so I don’t mess things up. I can’t wait to try the sugar corn nuts, I never heard of that before. Thanks for sharing.
The corn does pop, but does not open like a kernel of popcorn, (If you refer to the step by step video, you will see that I place a lid on the deep fryer as soon as the corn is placed in the oil) It's been submerged in water and expands. There is some moisture. The corn opens up in the oil but not to the extent of a kernel. I use White Corn as this is the corn my mom used and it works perfectly for this recipe. Thank you😊
@@diywithnancyg1502 ok but is this like the dent white corn they use for making hominy grits etc, do you know what variety of white corn kernels they are?
I don't believe Walmart has this corn. If you want to email me at diywithnancyg@gmail.com, and let me know what country or city you are in, I can tell you where you can purchase the corn. Thank you😊
Hi Deb... It's called white corn... in the beginning the video I show the brand and type of corn I used, including the packaging... I hope this helps. Thank you for your question😊
Because she's using corn that has been nixtamalized for hominy (which is usually further made into grits and corn meal). The process of nixtamalization causes the kernels to bloat and become very large and shed the outer hull, which also releases some important vitamins and minerals that are in an unusable form in unprocessed corn.
Also, if you want to dry your corn a little faster, you can put them in the oven at 125 for 15 minutes. In my experience baked then fried makes them EXTRA crunchy and delicious.
👍🏻
I have now watched three corn nut videos.. all were helpful but this one was the best. Most complete. If Nancy ever decides to start a corn nut company, the parting photo of her should be on the bag. Very good.
Wow, thank you John🥰
Salted corn nuts are a staple in a Portuguese household. Who would have known it would be so easy to make. A must try!
Thank you Christina...🥰 Enjoy😊
I just cooked up a small batch of these as a kind of test. I soaked them over night in water, and in the morning strained them. Then I spread them out on a baking sheet and popped them in the over at 300° for 15 minutes to kind of speed dry them. I used my little deep fryer with 4 coups of oil. I preheated the oil for about 5 minutes at 400°, than dumped my corn nuts into the oil.
They were a little slow to start but after about a minute they were sizzling and popping like crazy. Glad I put the cover on as suggested. Once the popping died down I let them cook for another eight minutes and drained them on a paper towel. Sprinkled some sea salt over them and gave them a good shake. They came out perfect.
I only used about half the bag of corn to start. Then I split that half in half again. The first batch went into the oil. This next batch I’m gonna try in my air fryer with sugar as the seasoning. I’m going to save the oil though because it still looks pretty good and I still have half a bag of corn to cook.
Here's an update. I found a recipe for an air fryer version and it was not nearly as good as the oil version. It called for mixing the sugar with a small amount of olive oil then add in the corn. Stir to cover everything. Then cook at 400° for 10 minutes. Give them a little shake and press on for another 8 minutes or so. As they cooled the oil/sugar mixture caused them to stick to each other. They broke apart pretty easily, but I was not able to taste much if any of the sugar. I think from now on I'm going to stick to the oil method. Those were fantastic.
Thank you😊👍🏻
I'm making corn nuts for the first time next weekend. I grew a large patch of Hickory King white field corn and now that I've harvested the ears, I'm dehydrating them so I can strip the kernels off the cobs and begin the process of cooking them into corn nuts. I like the sugar idea as well. I may try seasoning with both sugar and salt combined.
How did they turn out??
Thank you so much Nancy for this recipe, I have never done it before but I will try now!! And thanks for the lid hack! 😉
Thank you Paula🥰
I always wondered about these...Thank You 💛
Thank you🥰
you can probably use cinnamon sugar and baking spices and brown sugar ,butter etc to make these a festive xmas treat
Absolutely👍🏻😊
Yes
Simple and easy to follow, thanks for the video!
Thank you🥰
I have never tried the corn nuts with sugar before, salted yes, but not the sweet one. I need to try this. Thank you for the tip of putting the lid on while frying. Knowing me I would have watched it fry and have it pop everywhere 😃. Nancy, thank you for sharing your recipe with us.❤😊
Thank you so much Fil..🥰😊
Don't forget to put the pot UNDER the corn nuts.
Yummy. thank you for making this easy to follow.
Thank you😊
Wow. Amazing video! Thanks for your time!
Thank you for watching😊
I have eaten the corn nuts you buy at the store for soo many years, but just now thought, hmm how are those things even made!? Thanks for the video! Have you had store bought flavored corn nuts? Are the homemade corn nuts less crunchy compared to the store bought, or pretty much the same?
Yes... I've had the store bought corn nuts as well. The homemade corn nuts are crunchy... just a little easier on the teeth..😊
Yummy. We love cancha. In Peru it is served at restaurants as a snack. 👍
Thank you Adolfo. Welcome😊
@@diywithnancyg1502 I saw your videos and you have a lot of pastries. I remember having the Pasteis de Nata and other delicious Portuguese dishes when I was in Lisbon. I felt in love with cataplana, a typical seafood dish from the Algarve Region.
Waoo I just didn't know that you put in water for that long thank you
Thanks....Will give it a try😊😊😊
Beautiful recipe
Thank you Filomena🥰
making this recipe right now !
Enjoy😊
Perfeito, parabéns ❤
Obrigada.😘
Ommy gosh that brings back such good memories when my mom made it, but she used to roast it over the burning fire in a huge round clay frying pan,( that was also used to nake bolos levedos) and she used to mix and disolve the sugar with a touch of milk which coats all the corn with asweet milky glaze😊
Thank you for sharing your memory.🥰 I know the corn you are referring too, I had that corn growing up... we called it "Milho torrado com açucar." once you start you could not stop eating it. 😊
@diywithnancyg1502 .... I just thought I'd tell you how Esperta,
And darling you're momma is especially when she speaks, when she was helping out with making the chouricos! Cozido and she's from the same town as my grandma ( arrifes) my gramma was named Sarafina Cordeiro De Melo, and she used to wash the clothes for the army. way back in the day kinda of ironic she too was ( Uma grande mulher da Guerra! 😂 lol
Stay blessed beautiful lady! ♥
Excellent
Thank you so much 😀
Hi, Nancy, thanks for the demonstration! I managed to find dry white corn in the bulk food section of a store about 30 miles from me, but stores nearer to me have it in cans with liquid. Will that work just as well, if I pat the kernels dry and let them sit as you did?
Hi Terry. You can try, I'm not sure if the corn you bought is pre-cooked.
@@diywithnancyg1502 I don’t think so, it’s just the water-packed cans of hominy. I bought a small can to try along with my 1+ pound of dried white corn. Thanks again!
Can i use yellow corn instead of white corn?
A couple of notes: first the corn used in this recipe appears to be dried hominy corn. This is typically dried field corn that has been nixtamalized to remove the outer skin layer and to release B vitamins and niacin so the body can absorb and use these nutrients. Field corn that is fried w/o the nixtamalization step is called "parched corn" and requires a much longer frying time.
That's the corn I'll be using. I grew a patch of Hickory King field corn and I harvested the corn yesterday. Now I'm dehydrating it thoroughly so I can strip the kernels off the cobs. My corn won't be nixtamalized, so I'm also working with much smaller kernels. But your comment is a reminder that I'll need to deep fry the corn much longer. This is my first time making corn nuts. As a side note, I had wondered why the kernels in her video were totally opaque, yet mine are translucent and almost transparent as they dry out. Well, it makes sense that the nixtamalization completely changes the physical properties of the corn and that they'll have a different appearance.
I've had roasted and salted also boiled and salted to taste it's yummy boiled 🤤😋
Thank you Liz🥰. . I use the same corn to boil in October/November.👍🏻
Good
Thank you😊
These pair nicely with powdered ranch
Yes they do... I love ranch... 😋👍🏻
Nancy, thank you for sharing your recipes. I have made your bacalhau com natas recipe and it was so good! Is the bag of corn found next to the dried beans at the grocery store?
Thank you Ana🥰 Yes, you will find the white corn in the dried beans isle...👍🏻
@@diywithnancyg1502 Thank you so much!
What brand of white corn do you use
Hi Tina... here is the link to the brand of white corn I use. www.google.ca/url?sa=i&url=https%3A%2F%2Fcornershopapp.com%2Fen-ca%2Fproducts%2Fai04-ferma-white-corn-750-g&psig=AOvVaw0BlBy1EheBOa74ppcaPgF9&ust=1671570159843000&source=images&cd=vfe&ved=0CA8QjRxqFwoTCPiOop7KhvwCFQAAAAAdAAAAABAE
Thank you
Thank you 🥰
I thought it would be a lot easier. 😂 Nice video!
Than you 😊
Got a question - does it have to be dried white corn. Can it not be made with fresh corn. I got addicted to this, buying it ready made in tokyo stores, it took a while to find what it is called in English. This is best video I have seen till date which makes sense - but can this be made with yellow corn off the cob or canned corn ?
Hi there.... the dry white corn provides the crunchiness. I have never tried it with fresh corn. Thank you for your question. 😊
Hello Nancy, curious to know what temp you had the oil at when you drop in the corn nuts .? T.I.A
Hi Caesar, the oil was at 350 degrees. When you drop the corn nuts in the oil........ place a lid big enough to cover the pot as soon as you drop them in. Enjoy
does this work with frozen or canned corn?
Hi Carl...no it won't... you would need to use a dry corn.
Ok, so it's this nixtimalized dent corn rather than sweet corn? Many folks don't know there's a difference. I checked Ferma's website because we don't have that brand here and I wanted to search for something comparable but.... I have access to a frozen nixtimalized white corn by a brand called Pozole, like the soup. Since it's not dried, it wouldn't need rehydrating and I wonder if I could just thaw it and follow your instructions after that.
Hi there. Thank you for your question. The Pozole corn would need to be dry once it's thawed. I believe it may be too soft to fry once thawed. Even though the dry corn I use is dry and placed in water, the corn does not become soft... just expands the corn. Another suggestion for corn nuts is hominy corn that you may use or try to make the corn nuts. 😊
@diywithnancyg1502 thanks. I think canned hominy wld be much more moist than this frozen corn. It still has to be cooked for quite a long time to be soft but canned hominy is very very soft and wet. I may have to cook this then dehydrate/dry it to get it to the same product you start with.....
I have a couple of questions. First I don’t cook at all so this might be a dumb question. One, why WHITE CORN? Second question, how come the corn doesn’t pop like pop corn? I want to try this but I think I need to know the answers first so I don’t mess things up. I can’t wait to try the sugar corn nuts, I never heard of that before. Thanks for sharing.
The corn does pop, but does not open like a kernel of popcorn, (If you refer to the step by step video, you will see that I place a lid on the deep fryer as soon as the corn is placed in the oil) It's been submerged in water and expands. There is some moisture. The corn opens up in the oil but not to the extent of a kernel. I use White Corn as this is the corn my mom used and it works perfectly for this recipe. Thank you😊
@@diywithnancyg1502oh thanks. I was wondering the same thing!
what kind of variety of corn is that? is this like hominy kernels?
It's white corn kernels.😊
@@diywithnancyg1502 ok but is this like the dent white corn they use for making hominy grits etc, do you know what variety of white corn kernels they are?
Do you know if walmart has that corn
I don't believe Walmart has this corn. If you want to email me at diywithnancyg@gmail.com, and let me know what country or city you are in, I can tell you where you can purchase the corn. Thank you😊
I want the salty ones!
👍🏻
THANK YOU.
🥰
Is it called white hominy corn at the store in 1lb bags?
Hi Deb... It's called white corn... in the beginning the video I show the brand and type of corn I used, including the packaging... I hope this helps. Thank you for your question😊
I thought you boil them first. It makes them more crunchy
This is the way I learned how to make the corn nuts. They are very crunchy making them this way. 😊
How are these kernels so big?
The kernels are placed in water.😊
Because she's using corn that has been nixtamalized for hominy (which is usually further made into grits and corn meal). The process of nixtamalization causes the kernels to bloat and become very large and shed the outer hull, which also releases some important vitamins and minerals that are in an unusable form in unprocessed corn.
Never, never had corn nuts before
Try them, they are delicious and a great snack😊
They're good! Just toasty and crunchy, plus whatever flavor has been added. Try the original ones for the "purest" experience.
Why soak them in water why not just put them directly into the oil if they are already dry
Hi Steve.....I soak to rehydrate the corn nuts to expand. It's an important step..and this will ensure the corn nut crunch.
Can use fresh corns?