Fried or Baked Homemade Corn Nuts

Homemade Corn Nuts – either baked or fried, are a good, addictive, salty and crunchy snack you can't get enough of!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Homemade Corn Nuts

Now that it's football season, we're back to coming up with good, crunchy, salty, and totally crave-able snacks that are solid with an ice cold beer and a loud game on the tv.

One of our family's favorite snacks is always corn nuts – and we recently got the idea to try making them at home.

Corn nuts seem pretty intimidating – but it's actually incredibly easy to bake corn nuts or to fry corn nuts right at home!

You can come up with good new flavor combinations, control your salt or seasoning intake, and make a giant batch for a crowd – in no time.

We are including recipes on how to fry corn nuts at home AND how to bake corn nuts at home – so you can pick the method you like the best!

Please read through all of the information – since we are giving a ton of important safety information (frying and baking corn kernels can be a bit explosive), and giving lots and lots of seasoning ideas to be sure you get the snack you've been craving all season long!

Baked Homemade Corn Nuts

Baked corn nuts are unmistakably the easiest way to make this good snack – but baking corn nuts is sadly our least favorite way to prepare them!

While baking is simple, we felt the corn nuts had a little bit of a chalky taste after baking (compared to the fried kernels). Frying gave a better crunch and a much more corn-forward flavor – but there is no mistaking – baking is incredibly easy.

To ensure great baked corn nuts, fully dry the kernels, so they don't steam or get soggy.

We recommend placing a large tray under your baking sheet in the oven, since the occasional kernel will explode as they cook, and you don't want it to fall to the bottom of the oven and burn (though it's not a big deal to scoop up if it does.)

When checking your corn nuts, be aware that they do sometimes explode without warning – sort of like popcorn.

Don't stick your hands or face over your baking sheet when pulling out of oven or turning corn nuts in the oven, or you could be burned with a hot flying kernel!

It won't be as bad as say frying, but it's best to step back a bit and give your corn nuts a little space, for safety's sake.

Fried Homemade Corn Nuts

Frying Homemade Corn Nuts can be a bit intimidating – but it is incredibly easy, as long as you approach it with safety at the front of your mind.

Corn kernels explode in hot oil – and if you're adding something with even a little water in it, or on the outside, it can cause your oil to explode and splatter.

When adding the corn nuts to oil, STAND BACK, in case any oil splatters.

Also dab your kernels dry with paper towels so it doesn't spray too much as they cook. Our kernels weren't perfectly dry when we added them and it did spray quite a bit – but nothing dramatic, since we were standing out of the way and using a long spoon to drop them in.

DO NOT STAND WITH YOUR FACE OR HANDS OVER THE POT AT ANY POINT when making these!

This sounds intimidating – but we promise, it isn't. We don't want to ignore the importance of frying carefully. If you have a splatter guard or even a lid to your pot, use them! We kept the pot lid slightly askew so steam could vent, but it kept hot oil from spraying when the occasional kernel exploded.

If your corn nuts have a bit of a soft bite to them after frying, you can make them even crunchier with a quick pop in the oven for 10 minutes. We also found these harden up quite a bit when cooled – and taste better cooled.

Kitchen notes

Corn Selection & Prep

1. Use the right corn – Choose dried whole corn kernels (often labeled “field corn” or “maíz gigante”); regular popcorn or sweet corn won't work.
2. Soak overnight – Soak dried corn in water for 8–12 hours to rehydrate and soften slightly before cooking.
3. Dry thoroughly – After soaking, pat the kernels dry well with paper towels to prevent oil splatter and ensure crispness.

Flavor & Texture Tips

1. Pre-simmer for crunch – Simmer soaked kernels for 30–45 minutes before drying and baking/frying to help soften the inside while keeping a crunchy exterior.
2. Add baking soda (optional) – A pinch during boiling can help loosen hulls for extra crispness.
3. Season before and after – Toss kernels with oil and seasonings before cooking, then adjust seasoning after while still warm.
4. Try bold spices – Smoked paprika, garlic powder, ranch seasoning, chili lime, or BBQ blends are all great options.
5. Sweet versions work too – Try a cinnamon-sugar coating after cooking, while still warm.

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Ingredients

• 1 lb hominy, Dried
• 4 cups water
• 2 cups peanut oil
• 3 tbsp salt, finely crushed
• 3 tbsp old bay seasoning, optional
• 3 tbsp ranch seasoning, optional

Method

1. Sort dried kernels and remove any stray shells or strings.
2. Pour water into a large bowl, and add kernels.
3. Let soak overnight.
4. Drain, pat kernels dry, and let air dry about an hour (important if frying!)
5. Preheat oven to 400 degrees
6. Drizzle 2 tbsp olive oil over kernels, and toss in salt and seasonings.
7. Bake for 45 minutes, until occasionally bursting and golden brown.
8. Heat oil to around 350 degrees.
9. Add kernels, in small batches, and cook until golden brown- about 10 minutes.
10. Be careful, as kernels can pop and explode, and send oil flying. Use splatter cover or lid that is slightly ajar to help from being burned by oil. Kernels will spit a LOT of hot oil when adding to pan- so stand back!
11. Remove, shaking excess oil back into pan.
12. Pat dry with paper towels to remove any excess oil.
13. Coat with salt, and optional seasonings.
14. Eat and enjoy!