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Homemade Corn Nuts – either baked or fried, are a delicious, addictive, salty and crunchy snack you can’t get enough of!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Easy Homemade Corn Nuts
Now that it’s football season, I’m back to coming up with delicious, crunchy, salty, and totally crave-able snacks that are perfect with an ice cold beer and a loud game on the tv.
One of our family’s favorite snacks is always corn nuts – and I 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 delicious new flavor combinations, control your salt or seasoning intake, and make a giant batch for a crowd – in no time.
Check out my web story about these homemade corn nuts!
I am 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 in this post – since I am 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 delicious snack – but baking corn nuts is sadly my least favorite way to prepare them!
While baking is super simple, I 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 super incredibly easy.
To ensure great baked corn nuts, be sure to fully dry the kernels, so they don’t steam or get soggy.
I 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, just 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, be sure to STAND BACK, in case any oil splatters.
Also be sure to dab your kernels dry with paper towels so it doesn’t spray too much as they cook. My kernels weren’t perfectly dry when I added them and it did spray quite a bit – but nothing dramatic, since I was 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 super intimidating – but I promise, it really isn’t. I just 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! I just 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. I also found these harden up quite a bit when cooled – and taste better cooled.
Tips and Tricks for Perfect Corn Nuts
Corn Selection & Prep
- Use the right corn – Choose dried whole corn kernels (often labeled “field corn” or “maíz gigante”); regular popcorn or sweet corn won’t work.
- Soak overnight – Soak dried corn in water for 8–12 hours to rehydrate and soften slightly before cooking.
- Dry thoroughly – After soaking, pat the kernels dry well with paper towels to prevent oil splatter and ensure crispness.
Flavor & Texture Tips
- 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.
- Add baking soda (optional) – A pinch during boiling can help loosen hulls for extra crispness.
- Season before and after – Toss kernels with oil and seasonings before cooking, then adjust seasoning after while still warm.
- Try bold spices – Smoked paprika, garlic powder, ranch seasoning, chili lime, or BBQ blends are all great options.
- Sweet versions work too – Try a cinnamon-sugar coating after cooking, while still warm.
Try these Snacks Next
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Fried or Baked Homemade Corn Nuts
Equipment
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
Instructions
- Sort dried kernels and remove any stray shells or strings.
- Pour water into a large bowl, and add kernels.
- Let soak overnight.
- Drain, pat kernels dry, and let air dry about an hour (very important if frying!)
Baking method:
- Preheat oven to 400 degrees
- Drizzle 2 tbsp olive oil over kernels, and toss in salt and seasonings.
- Bake for 45 minutes, until occasionally bursting and golden brown.
Frying method:
- Heat oil to around 350 degrees.
- Add kernels, in small batches, and cook until golden brown- about 10 minutes.
- Be VERY 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!
- Remove, shaking excess oil back into pan.
- Pat dry with paper towels to remove any excess oil.
- Coat with salt, and optional seasonings.
- Eat and enjoy!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the best way to store leftover corn nuts? How long will they keep?
I loved this recipe so much! I never knew these could be made at home. I was able to cut the time down from dry hominy to finished in two hours. I would have made it the same as the recipe but had strong cravings. I also made it much safer so I’d love to share with everyone since the wonderful author gave such strong safety warnings.
I placed washed, dry hominy and water in my pressure cooker, brought it to a boil, turned off the heat, and let sit for one hour. That’s about the same as soaking over night. I then drained and dried the still warm corn with a towel and coated in oil and spices I randomly threw together because it sounded fun.
Now the safe part! I could not choose between frying and baking so I chose to use the air fryer to have the best of both. I placed 1/3 of the corn in at a time, cooked on 400 degrees and stirred every five minutes. Each batch only took 15 minutes to become the same as store bought corn nuts. No lie. Only 15 minutes.
With the air fryer you don’t need to worry about popping because it all stays in the cooking container and everything cooks faster.
So, if you are an adult two year old that needs instant gratification this is the way to go.
Thank you so much for sharing this recipe.
Wow I love doing it in an air fryer! I just got one and havent tried these in it – but i will now! Thanks!
Thanks Amber … I’m a 1st timer trying the homemade Corn Nuts. As I was reading your recipe, I had already focused on the air drier as a way of preparing the nuts ….then at the end, you mentioned the drier…!
Thanks, Barry
Fabulous idea! Thanks for sharing!!!
I was wondering about using my air fryer to do this recipe….thank you so much for sharing!
Amber, do you bring it to pressure, or just to a boil? I’m wondering why the pressure cooker if you just bring it to a boil, which is how I rapid soak beans, but then I finish cooking them in the pressure cooker.
Loved your comment. Very thoughtful, helpful, and funny!
Sitting in my recliner with a bowlful of these next to me. I fried them and they turned out really good, but I didn’t have regular dried hominy. It’s not really available only area so I ordered sine from nuts.com. What I received is a superior product, but was shattered corn rather than whole pieces. The raw product looks rather like baby teeth that have fallen out. I soaked them for about 18 hours and fried them. They are just like corn nuts only very fresh. And the cooked product looks a bit like rotted teeth. Lol since it’s nearly Halloween, it might be fun to serve to the kids.
Complete genius!
Just an FYI. Corn is not a nut! It’s a grain. Corn Nuts brand has misled the public.
This is meant to mimic the fried hominy of Corn Nuts, the brand – definitely not trying to imply corn is in fact a nut. 🙂
The name is to imply the flavor of corn with the crunch of a nut. I don’t know of anyone who thinks that corn is a nut. It reminds of the singer who thought buffalo wings were made from buffalo.
Many products become so popular that the brand becomes the product.
Examples are Kleenex, Band aids and Corn Nuts.
SMH… Nothing in the world like those who insist that people should be instructed for even common sense things… LOL.. because the whole world has been wronged, right… LOL… Humor… it really will not kill y’all… who cares… it is a snack. Not a thesis on proper food terminology.
I have tried the baking method a few times. Most of the corn is harder than corn nuts you purchase. Is it lack of soak time, incorrect baking time, or?
Dave,
I’d try soaking it a lot longer if they are still hard – and try cooking them a bit less. That being said, I have noticed the fried version just taste better and have a lighter crunch. They are more work, but are reliably easier for me.
Joy,
Thanks for sharing this wonderful snack recipe. I will definitely try it choosing the frying method or hot air. I can’t wait to try but I do not know where to get Maize. Any suggestions or idea.