Homemade Smoky Ranch Corn Nuts Food

HOMEMADE SMOKY RANCH CORN NUTS

Steps:

• Rinse the dried corn and place it in a large bowl, then cover with water by a couple of inches. Cover with plastic wrap and store in the fridge or at cool room temperature for 24 to 36 hours.
• Dump the bowl into a collander set over the sink; shake it around. Let sit in the collander in a cool room for 4 hours, tossing and shaking from time to time, until no longer wet. Alternately, you could use a towel to pat them dry if you're in a hurry.
• Preheat oven to 400° F. Line a baking sheet with parchment paper.
• Pour the now-dry, but rehydrated, kernels into a dry bowl. Drizzle with oil, then shake the ranch seasoning and smoked paprika over them. Use a wooden spoon to stir around until all of the kernels are evenly coated. Pour out onto prepared baking sheet, scraping any seasoning from the bowl along with the kernels. Spread into a single layer.
• Slide into preheated oven and roast for 30-40 minutes, stirring 2 or 3 times during that time, until golden and puffed-you might hear a few kernels "pop" in the oven, but that's okay.
• Remove from oven, sprinkle lightly with a little sea salt, then allow to cool completely before enjoying.
• Feel free to season your corn nuts however you like by substituing other seasoning and/or spices for the ranch and smoked paprika. Or, simply toss with salt or a salt-n-pepper mix.

AIR FRYER CORN NUTS

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.