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crunchy roasted corn seeds

 
 
khmys
 
Reply Sun 2 Aug, 2009 01:39 am
how to obtain crunchy roasted corn seeds
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Type: Question • Score: 6 • Views: 23,220 • Replies: 10
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sullyfish6
 
  1  
Reply Sun 2 Aug, 2009 06:16 am
Never heard of them. Are you saying that the actual corn on the cob kernals have been roasted (maybe seasoned?)
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djjd62
 
  1  
Reply Sun 2 Aug, 2009 06:26 am
@khmys,
http://www.nutsonline.com/images/items/g380.jpg

Corn Snacks Oven Roasted Recipe
Submitted by RecipeTips.com

Oven roasting this snack, which is similar to Corn Nuts®, makes it crunchy and delicious, like the early American snack of toasted traditional corn.
Corn Snacks Oven Roasted Recipe
Corn Snacks, Oven Roasted Recipe (+)
Directions

Purchase giant white corn kernels for this snack. The corn can be found in many Mexican food stores sold either in bulk or packaged by Goya Foods and labeled as Giant White Corn or Maiz Mote Pelado. The larger kernel is preferred over the smaller, more traditional form of corn kernels like those of corn on the cob.

Prep Time: 30 minutes
Serving Size: cup
Servings: 8

Ingredients
- 2 cups giant white corn kernels, dried
- 4 tablespoons corn oil
- 1 tablespoon seasoning of choice

# Soak dried corn in 8 cups of water for 12 to 18 hours, or longer, if desired. When finished soaking, discard water and use paper towels to dry the kernels.
# Preheat oven to 400┬║ F
# Place a single layer of corn kernels in a roasting pan, add oil and toss until thoroughly coated. Put into the oven for roasting and stir every 5 to 6 minutes. Bake the kernels in oven for 25 to 30 minutes or until golden brown.
# Use paper towels to absorb excess oil as corn is placed on the towels. While still oily, select any desired seasoning and sprinkle over the kernels, turning them to season completely. Seasonings that can be chosen include: kosher salt, garlic salt, popcorn seasonings, or any desired favors of choice.
# Shortly after removing the corn from the oil and when cooled, the kernels may be somewhat chewy from the absorbed oil. If too chewy, they have not cooked long enough. Allowing the corn to air dry for a day or so in a cool dry area increases the crispness.

Prep Time: 30 minutes
Serving Size: cup
Servings: 8
Enter desired servings: Change Servings
Ingredients
- 2 cups giant white corn kernels, dried
- 4 tablespoons corn oil
- 1 tablespoon seasoning of choice
ehBeth
 
  1  
Reply Sun 2 Aug, 2009 08:50 am
@djjd62,
love 'em
broke a tooth on one
I've been barred from eating them again Sad
0 Replies
 
sullyfish6
 
  1  
Reply Sun 2 Aug, 2009 09:26 am
Wonderful! Sweetcorn is just coming in here. I wonder if I could skip the soaking part and make them from fresh kernals.
JPB
 
  1  
Reply Sun 2 Aug, 2009 09:29 am
@sullyfish6,
The lazy man's version is available at the grocery store.

http://www.inklingmagazine.com/images/article-images/corn_nuts.jpg
dyslexia
 
  1  
Reply Sun 2 Aug, 2009 09:32 am
@JPB,
in the years 1961/1962 my primary diet consisted of corn nuts, frito pie and r.c. cola.
JPB
 
  1  
Reply Sun 2 Aug, 2009 09:34 am
@dyslexia,
They probably didn't come in multiple flavors in those days. There's a plethora of flavor choices today.

http://www.madal.com/untitled/cornnuts.jpg
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sullyfish6
 
  1  
Reply Sun 2 Aug, 2009 09:39 am
MMore Nutz is a line of crunchy corn covered with a thin coat of potato chhips. I love the Ranch flavored ones. They are not the corn kernals, however.

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djjd62
 
  1  
Reply Sun 2 Aug, 2009 10:10 am
lot's of places on line to buy them but i wasn't sure where the original poster lived, that's why i posted the recipe
roger
 
  2  
Reply Sun 2 Aug, 2009 01:07 pm
@djjd62,
Could just go to K-Mart, pick an economy size package of BBs and add some seasoned salt.
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