Homemade Corn Nuts
Season these as you'd like—salt is the quick and easy way to go, but they are great with chili powder, herbs, or grated dry cheese (like Romano or cotija).
2 cups giant dried white corn kernels
1/4 cup corn oil
salt to taste
Soak corn in water overnight.
Drain corn and dry it well. (I roll it in dish towels and then lay the corn on a towel-lined baking sheet.)
Heat oil in a large, heavy skilletover medium heat. Carefully add the corn to the oil and cook, stirring occasionally until the corn is toasted and browned.
Remove corn from oil and drain on paper bags or paper towels. Toss with salt to taste.