How is corn nuts made
Corn Nuts are made by soaking corn kernels in water and then toasting them, giving the snack its puffiness and its crunchy bite. [ Source: http://www.chacha.com/question/how-is-corn-nuts-made ]
More Answers to "How is corn nuts made"
- How are corn nuts made?
- You must be familiar with corn nuts. They are put up in plastic snack bags and are sold in most gas station markets. They cost about 25 cents an ounce and are made from Hickory King Corn, a larger type than feed corn. The only difference be...
- How to Make Corn Nuts
- ･ 1 Fill a medium-size saucepan with vegetable oil, until it's around 1 inch deep. Turn the heat to high... ･ 2 Reduce the heat to medium, and add the corn kernels to the hot oil. Fry for 2 to 3 minutes, or until... ･ 3 Line a medium-size b...
- How do they make corn nuts?
- MAKE YOUR OWN CORN NUTS You must be familiar with corn nuts. They are put up in plastic snack bags and are sold in most gas station markets. They cost about 25 cents an ounce and are made from Hickory King Corn, a larger type than feed corn...
Related Questions Answered on Y!Answers
- how are corn nuts made?
- Q: Corn nuts (or toasted corn) are a snack food, how is it made??I know what they are made from but what I want to know is the presses that is used to cook them
- A: Roast the corn
- How do they make corn nuts?
- Q: I'm eating corn nuts right now, and I was just wondering how they made them... do they bake them? Fry them? And when they do that do they keep the corn on the cob or take it off first?? They make so many wierd foods nowadays lol
- A: I found this in the internet for you: Take one cup of whole corn, bought from any feed or health food store. Soak the kernels in two cups of water for three days, in the refrigerator .Pour off the water and dry the kernels in a towel. Heat up about four cups of grease; bacon, lard, vegetable oil; it doesn't matter. When it is so hot a drop of water sputters on its top, lower a heaping tablespoon of kernels into the middle of the grease. The grease will then begin to boil violently. You have to know how it will react so you won't be tempted to just dump the whole cup in and watch the grease erupt all over the stove.Make sure any handle to the container is turned toward the back of the stove, especially if you have a child standing by. Also, stand back as an occasional kernel will pop like popcorn.At first the kernels will sink to the bottom and most will rise to the surface as their moisture departs. When they float to the surface watch until they turn copper brown.Take out a kernel occasionally, let it cool a minute and chew it. If it's chewy it's not done. When it crunches and shatters it is. Then scoop the browned kernels out onto a piece of newspaper to absorb the grease.Now you can continue a heaping tablespoonful at a time and cook them about three minutes or, cautiously and slowly pour the rest of the cup in. After the boiling stops the kernels will rise and simmer on top. But the whole cupful will cause the grease to cool some so the real cooking will take about fifteen minutes.All you're doing is deep frying them. You can experiment with a shallow frying pan or a deep fat cooker. The result will be the same. With salt, they will be delicious.Don't use the same grease for more than three or more batches. The heat breaks down its molecules in time -and it can be unhealthful.
- Does anyone have a good recipe for carmel corn made with sorgham molasses & lots of nuts?
- Q: I've made this before but forgot what i added to make them crunchy.Instead of just peanuts I added mixed nuts & it was great--maybe some of you may know how to make this.
- A: There are great ideas in this online cookbook:http://www.fastrecipes.com/cookbook/You can always ask members of their forum. Good luck!
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