Homemade Corn Nuts

I can’t remember how we came upon the topic of corn nuts, but it came up in conversation recently. I think it was the prospect of a field trip to Oh! Nuts, and finding the store closed. I was craving some fresh roasted corn nuts – still piping hot. So good.  I then began to reminisce about the mass produced corn nuts I used to buy at Chi’s Market down the street from my parent’s house. They were probably around 50 cents at the time, and we used to pour them in to our mouths. Crunch-Crunch-Crunch. Listening to people eat them was ever so annoying, but eating them myself – totally worth it! They even came in assorted flavors like ranch and barbecue! I used to love barbecue flavor anything.

My husband suggested that I attempt to make them. I was told that I would have to find the giant white Peruvian corn and soak it. It wouldn’t work with just any corn kernel. Was thrilled to find a bag of these special corn kernels on my first try. Goya offers a kosher-certified Maize Mote Pelado. Found a good sized bag at Food Basics. Score!

These corn nuts are prepared in a similar way to roasted chickpeas. You simply coat them in oil and salt and roast in the oven for around 30 minutes  – stirring for even browning. They have a very big crunch and a somewhat heady, corn taste. They don’t taste like the deep fried store bought stuff, but they are their own taste and pretty good.

Maize Mote Pelado





Homemade Corn Nuts
Ingredients

1 bag of Maize Mote Pelado – Giant White Corn
2 tbsp. Salt
1/4 cup vegetable oil
Additional spices as desired

Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.

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Preheat oven to 400.

Drain the corn

In a large bowl, toss the corn in the oil and sprinkle salt over it.

Place the corn in a single layer on a baking sheet.

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Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.

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Let cool a few minutes and then taste. Add more salt or other spices as necessary.

homemade corn nuts

Enjoy!

Homemade Corn Nuts
 
Author:
Recipe type: Snacks

Ingredients
  • 1 bag of Maize Mote Pelado – Giant White Corn
  • 2 tbsp. Salt
  • ¼ cup vegetable oil
  • Additional spices as desired

Instructions
  1. Soak the corn in water for around 8-10 hours or so. If you soak any longer, it will start to smell pretty awful.
  2. Preheat oven to 400
  3. Drain the corn.
  4. In a large bowl, toss the corn in the oil and sprinkle salt over it.
  5. Place the corn in a single layer on a baking sheet.
  6. Place in oven. Stir the corn around every 5-7 minutes. Remove from the oven after around 25-30 minutes or when corn looks toasted. Don’t let them burn.
  7. Let cool a few minutes and then taste. Add more salt or other spices as necessary.

 

Homemade Spaghettios

My daughter loves to get me to reminisce about the past. When I try to get her to eat certain things, she brings up my past food transgressions. As in, “Savta said you loved Kraft Dinner when you were my age..” or lovely tidbits like, “Savta said that you always refused to eat meat.” Well….


I can’t complain about my past.  We were raised well and fed even better.  Those Kraft Dinners were at our pleading and probably only served between the ages of 5 and 6. One of those forbidden foods that I remember well were Spaghettios. That ring shaped pasta from a can. It probably would taste awful to me now, but I do remember being a little twerp and enjoying it. Sprinkled with “parmesean” from a can – we gobbled that stuff up.


While wandering the aisles of Trader Joe’s a while back, I spotted some anelletti (ring-shaped) pasta. I knew I had to try making a copycat recipe of the spaghettios…well at least make it better. I vaguely remember Spaghettios being gloopy and had a somewhat sweet & tinny tomato taste. I didn’t want to recreate that part, but wanted to just recreate that warm comfort food aspect I remember. I wish I had my parent’s white vintage Denby bowls with the green leafs. That would really bring the dish home.


Here is what I came up with….nothing gourmet…just an attempt.


Homemade Spaghettios
Ingredients:


Anelletti Pasta – about 1/2 lb.
1 tbsp. olive oil
1 tbsp. butter
1/4 cup onion, minced
2 cloves of garlic, minced
2.5 cups of tomato sauce (I used a roasted garlic marinara sauce)
3 tbsp. half & half
parmesean
1/2 cup shredded cheese (I used a mixture of cheddar and mozarella)
2 tsp. italian seasoning
salt and pepper to taste


Cook pasta in salted, boiling water according to the directions on the package. Cook the pasta until it’s al dente.


In a pot, heat the olive oil and the butter together.


Saute the onion and garlic in the pot. Once soft, add in the tomato sauce. Slowly stir in the rest of the ingredients. Taste test the sauce.  Stir in the pasta.  Serve the pasta with a sprinkling of parmesean.  Enjoy!



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