Homemade Corn Nuts are even better than the real deal! Hominy is soaked then fried to that signature crunchy consistency we all know and love! You’ll thoroughly enjoy having a jar full of this gas station staple within reach when you’re lounging on the couch, running errands in the car, or whenever else that craving strikes.
When I’m on a road trip, there’s one snack I always grab from the gas station – and that’s Corn Nuts! Whether it’s ranch or BBQ, you just can’t go wrong with that tried and true all American snack. Now that I’ve started making Corn Nuts at home, I like the snack even more than I ever did! I can season them however I like… And I tend to get creative!
Honestly, even if you just do a simple sprinkle of salt and freshly cracked black pepper, you’ll love this crunchy snack. There’s not a bad way to enjoy Corn Nuts that I’ve found! Oh, and you wanna know something funny? It’s not technically corn at all. It’s hominy! Hominy, put simply, is just large white corn kernels. That’s why Corn Nuts always look so much bigger than actual corn kernels.
Let’s go over all of the great things about Corn Nuts, shall we? For starters, they’re a gluten free snack that’s relatively low in calories, especially when compared to potato chips. I also love that this homemade recipe is just that – made at home! I can snack on it without having to read a long list of ingredients I can’t pronounce. Flavor them however you’d like, and let’s get to snacking!
How to Make Homemade Corn Nuts
No trip to the gas station required!
Soak the hominy. Place the hominy in a large bowl and completely cover them with water. Let the hominy soak for 8 hours or overnight. Drain the water and spread the hominy out on a baking sheet, then pat dry. Let it fully air dry for another hour.
Heat the oil and fry the hominy. Add the peanut oil to a large pot and heat it to 350°F. Add about a cup and a half of hominy at a time. Working in batches, fry the hominy for 9 minutes at a time.
Season. Remove the Corn Nuts from the hot oil and place them on a paper towel lined sheet to drain excess oil. Toss with salt, pepper, and whatever other seasonings you’d like.
Enjoy! Serve the Corn Nuts immediately or store them for later.
Tips for the Best Corn Nuts
- When you first add the hominy to the hot peanut oil, it’ll boil like crazy! Don’t worry, though. As long as the temperature of the oil is 350°F, the hominy will cook to golden brown perfection and shouldn’t burn.
- Be very careful not to burn yourself. The hominy kernels may pop as they cook in the oil.
- When frying the Corn Nuts, be sure to keep your eye on the thermometer. It should always read 350°F. If it goes too high, you’ll burn the hominy. If it’s too low they won’t cook properly.
- Work in batches! There should only be about a cup and a half of hominy in the oil at a time. If you overcrowd the pot, the temperature of the oil will decrease.
- Enjoy your seasonings! One of my favorite ways to add some flavor to these Corn Nuts is with Easy Homemade Ranch Seasoning.
How to Store Corn Nuts
In an airtight container at room temperature, homemade Corn Nuts will stay fresh for about 3-4 weeks. I don’t recommend freezing them.
Craving a little snack?
- Everything Sourdough Crackers
- Homemade Cheddar Chex Mix
- Hurricane Popcorn
- Copycat Apricot Macadamia Kind Bars
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Get the Recipe: Corn Nuts
- 16 oz bag hominy, large white corn kernels
- 4 cups water
- 4 cups peanut oil – for frying, digital thermometer recommended
- 3 Tablespoons canola or vegetable oil – for baking or air frying
- 2 Tablespoons salt
- 3 Tablespoons seasoning – optional like BBQ, Ranch or Old Bay
- baking sheet
- In a large bowl put the corn kernels then pour in the 4 cups of water and let them soak overnight.
- Drain the water and spread out on a cooking sheet and pat dry.
- Let the kernels air dry for at least an hour.
- In a deep pot, add the peanut oil and heat on medium/medium high to 350 degrees.
- Once 350 degrees is reached, add about 1=-½ cups at a time and add the dried kernels to the oil and fry.
- The oil will boil slightly violently when the corn is first added in, but will cook as directed to a nice golden brown.
- Fry for 9 minutes per batch, adjusting the temperature up or down if needed to maintain close to 350 degrees frying temp.
- Be very careful when frying as the kernels will pop.
- Remove cooked corn nuts from the oil to a paper towel lined sheet, and toss with salt and optional seasoning while still hot.
- Serve and enjoy immediately or at room temperature.
2 Comments on “Corn Nuts”
Where did you find dry hominy?
I found it on Amazon!