Sometimes I wonder how I could possibly be more weird. Don't answer that. I don't want to know. I do know however, that for the last week or so I've been truly, madly, deeply in love with these homemade corn nuts and cranking them out by the crate full. Thankfully...they are all organic and awesome. I'd be worried otherwise. So how do I make these little corn nuggets of love at home? Well...we start with this...a method I discovered several years ago for getting popcorn to make all "old maids" (It's Good to Be an Old Maid... ). My grandma used to call the popcorn at the bottom of the bowl that "almost" popped but was still super crispy and yummy an "old maid." I'm not sure why. Those where my favorite little pieces of corn. We'd fight over them. Really. So this corn nut method is very similar. Only today we use this corn...
You will need: Hard Organic Yellow Corn, water, a clean towel, Vegetable Oil, and a Stainless Steel Popcorn Popper
Step 1: Cover corn in water 24 hours.
Step 2: Drain and towel dry.
Step 3: Cook on the stove.
I use this Stainless Steel Popcorn Popper
which is awesome to make fresh, classic style popcorn right on your stove at home. I love how strong it is. This bad boy is going to last forever. Much more so than the aluminum models. Stainless steel clad aluminum bottom disperses heat quickly & evenly without aluminum contacting the popcorn. It also has a large 6 Quart capacity...so on popcorn night, it's enough for the whole family. The popper has stay cool wooden handles and a vented lid for dry popcorn and optimum temperature. The hinged lid provides easy loading & dispensing. Pin and Clamp lid removal for quick and easy cleaning. Rotary paddle keeps popcorn moving. Also great for glazed almonds & nuts. However, I've found it most useful for making the homemade corn nuts.
Cooking Directions: I add 1/3 cup of olive oil to every one cup of towel dried corn (that was soaked 24 hours in water).
I usually only cook 2 cups at a time max. Just to be sure it cooks crisp.
Close the lid and rotate the handle for 3-5 minutes until very crisp. Drain on a paper towel. Season as desired. Personally we adore my Chef Tess All Purpose Seasoning generously sprinkled over the nuts. I may be a little biased though.