MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ho-made Corn Nuts
Categories: Grains, Snacks, Chilies
Yield: 8 Ounces

1 c Dried white corn kernels
Salt
Dried paprika; ground
Cayenne pepper; ground
Ground black pepper (opt)
Vegetable oil

Equipment: Medium saucepan, Cooking thermometer

Contrary to their name, corn nuts are not nuts at all. They
are a popular American snack food made by deep frying corn
kernels until they reach a hard, brittle consistency, and
then seasoning them with various spices. Corn nuts can be
served as a snack or used in various recipes.

Fill a medium-size saucepan with vegetable oil, until it's
around 1" deep. Turn the heat to high, and bring the oil
to 300ºF/150º, using a cooking thermometer to check the
temperature.

Reduce the heat to medium, and add the corn kernels to the
hot oil. Fry for 2 to 3 minutes, or until the kernels are
golden brown. If your pan isn't large enough for all the
kernels, fry them in batches, 2 to 3 minutes each.

Line a medium-size bowl with paper towels, and transfer the
fried corn nuts to the bowl. Allow them to sit for 2 to 3
minutes, or until most of the oil has drained off.

Discard the paper towels, and sprinkle the corn nuts with
salt, dried paprika and cayenne pepper to taste. Omit the
cayenne and replace with ground black pepper, if you prefer
less spicy corn nuts.

Serve the seasoned corn nuts immediately for optimal taste,
or store in an airtight container. They will keep up to 1
week, if covered and stored. Do not refrigerate if you don't
want cold corn nuts, as there is no good way to reheat.

This recipe yields approximately 8 oz. of corn nuts.

From: http://www.nancyskitchen.com

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