Corn Nuts Recipes

Steps:

• Place popcorn in a large bowl; set aside. , In a large heavy saucepan, combine brown sugar, butter, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil. Cook and stir until candy thermometer reads 238° (soft-ball stage). Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well; stir in nuts. , Transfer to two greased 13x9-in. baking pans. Bake at 200° 45 minutes, stirring once. Remove from pans and place on waxed paper to cool. Break into clusters. Store in airtight containers.

Steps:

• Place corn in a large bowl, cover with water, and let sit 8 hours to overnight to re-hydrate.
• Drain corn and spread it in an even layer on a large baking sheet. Pat dry with paper towels. Air dry for 20 minutes.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place corn in a large bowl. Add oil and salt. Stir until evenly coated.
• Place corn in batches in the basket of the air fryer in an even layer. Cook for 10 minutes. Shake basket and cook another 10 minutes. Shake basket and cook 5 additional minutes and transfer to a paper towel-lined plate. Repeat with remaining corn. Let corn nuts cool until crisp, about 20 minutes.

Steps:

• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
• Lay a sheet of parchment paper on a work surface or baking sheet.
• Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
• Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.