279883 Wed Sep 21 07:47:48 -0700 2005 5 31 Home Cooking 0 1485245 I have tried frying in oil the following: fresh corn, fresh corn dried for a few days, dried corn soaked a few days in water, and dried corn simmered until soft but have not gotten any satisfactory results. Does anyone know the way to make a crunchy snack similiar to corn nuts? Wed Sep 21 07:47:48 -0700 2005 0 IHTJ 1 1485256 I wonder if frying hominy would work? Wed Sep 21 10:16:05 -0700 2005 1485245 0 wabbitslayer 2 1485298 I personally believe that real corn nuts are fried hominy. This opinion is strictly my own, with no basis in fact than visual inspection. Wed Sep 21 13:16:09 -0700 2005 1485256 0 dude 3 1485338 I would probably flash fry the hominy first and then baked the suckers at 350 for 45-60 min. Wed Sep 21 16:42:36 -0700 2005 1485298 0 theSauce 1 1485321 Peruvian restaurants will often serve cancha at the table. I believe this is what you are referring to. I tried to do it myself once. Bought a bag of cancha (labeled as such) from a Latino market. It was recommended to me, from a query on Chowhound, to simply saute the the cancha in oil. It did not work. It's a dried product, and the interior was still powdery-dry. I guess it has to be soaked first. Did not try a second time. If you try it at home, please post the results. Wed Sep 21 15:53:04 -0700 2005 1485245 0 Steve 1 1486074 Found this: "Sweetcorn may also be eaten in its dry grain form. If left to dry on the plant, kernels may be taken off the cob and cooked with popcorn. Sweetcorn does not pop like popcorn, but expands to about double the original kernel size. The result is what some call corn nuts." at: Link: http://www.cookingwithcolor.com/food_encyclopedia/corn.htm Tue Sep 27 14:20:49 -0700 2005 1485245 0 ricepad