MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Spiced Corn Nuts
 Categories: Snacks, Vegetables, Herbs, Chilies
      Yield: 2 Servings

    1/2 c  Dried hominy
      1    Carrot; halved
      5    Fresh thyme sprigs
      1 cl Garlic; smashed
    1/2 md Onion
      2 ts Spanish smoked paprika;
           - more to taste
      1 tb Chilli spice; more to taste
           Kosher salt & chunky fleur
           - de sel

  Soak the hominy in a big bowl filled with water for at least
  6 hours or preferably overnight.

  Fill a medium pot with water, add in 1 carrot, cut in half, 4 to
  5 sprigs of fresh thyme, 1 smashed garlic clove, onion, pre-soaked
  hominy, and a few pinches of salt. Bring to a boil, reduce to a
  simmer and cook for 1 to 2-1/2 hours until the skins of the kernels
  are beginning to split, but the kernels themselves are not
  completely falling apart. You should be able to pierce them with a
  fork, but they should still have a slightly chewy texture.

  Using a fine mesh strainer, drain the kernels, sprinkle them with a
  few pinches of salt and let them strain for about 30 minutes. Toss
  the vegetables and dry the kernels well with paper towels.

  Preheat your oven to 400°F/205°C.

  Transfer the kernels to a bowl and toss with the spices and a few
  pinches of sea salt.

  Spread the kernels in an even layer on a Silpat or parchment
  paper-lined baking sheet and roast for approximately 15 to
  25 minutes until the kernels appear dried and are slightly
  crisped--but not burned. Be sure to toss every 8 to 10 minutes so
  that they don't burn.

  To Serve:

  Drizzle the nuts with some extra virgin olive oil and toss with
  fleur de sel or any large-grained sea salt and the chilli
  spice/paprika. Eat warm or cool.

  Baked corn nuts can be stored in sealed container for up to one
  week. (If they last that long without being eaten. - UDD)

  Recipe by Kasey Fleisher Hickey

  Recipe FROM: http://www.thekitchn.com

  Uncle Dirty Dave's Archives

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