We are all familiar with roasted, grilled, boiled, steamed, and popped corn but have you ever had dried corn? Parched corn or Corn nuts are a snack that uses dried corn kernels and toasts them in a pan until they are puffed up and golden brown. These kernels come from corn that’s been dried on the cob, removed, and then used for parching. Popping corn is a specific variety of "Zae mays" that pops open when cooked to give us the iconic white fluffy snack treat. Some of the most flavorful varieties of corn for parching are Hot Pink, Parching Lavender Mandan, Parching Red Mandan, Hopi Chinmark, Aztec Red, Supal Red, Parching Black Cherry and Parching Magenta. Parched corn can be made sweet or salty and is eaten like nuts or seeds. This recipe will show you how to make Parched Corn to add to your home snack collection.
Ingredients
1-2 Tablespoons oil, Unsalted Butter or Lard
300 grams Dried corn
Salt Or Sugar to taste
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