Because CornNuts use the entire corn kernel, this popular snack provides protein as well as carbohydrates and fats. The calories in commercially produced CornNuts come mostly from starches and oils, but CornNuts also carry a heavy load of sodium and might include sugared flavorings. Consumers looking for the rich corn taste with fewer additives can make their own homemade corn nut treats.
Benefits
One serving of CornNuts is 28 g, or 1 oz. As made from Albert Holloway's original recipe, they contain whole corn kernels, partially hydrogenated vegetable oils and salt. Holloway soaked hard corn in water to soften and swell the grain, then fried the kernels in oil and added salt. Fat accounts for 4.5 g of the weight, with 0.5 g of it saturated fat. One serving holds 180 mg of sodium, or 8 percent of the daily value. CornNuts contribute 2 g of dietary fiber and 3 g of protein per serving. Carbohydrates form the greatest part of CornNuts, making up 20 g of the 28 g total. One ounce of original-recipe CornNuts adds 120 calories to the diet, provides no vitamins and offers only 2 percent of the DV of iron. Flavored varieties add 10 calories of carbohydrates, and the nacho cheese type adds another 5 calories of fat.
History
Pioneers and Native Americans held parched corn in high regard as a lightweight and nourishing trail food. Whole dried corn kernels pan-roasted in fat and lightly salted keep indefinitely and need no more preparation. In 1936, Albert Holloway developed a variation on this recipe by soaking corn kernels before roasting and called his creation Brown Jug Toasted Corn. Originally his marketing plan targeted bars and taverns, where customers would appreciate a convenient salty snack with drinks. The first recipe used dried sweet corn as the main ingredient, but Holloway shifted to an old Aztec variety, Cusco corn, because of its larger kernels.
Types
Parched corn, CornNuts and homemade corn nuts offer similar nutritional benefits but vary in size and texture. Any type of dried corn except popcorn will produce this trail food or snack. The old parching method needs no pre-soaking, but only careful single-layer pan-roasting of hard dry kernels yields corn tender enough to chew. Pre-soaking the corn improves the size and texture of the finished product.
Misconceptions
The Cusco corn used in today's CornNuts isn't the original strain found in Peru. The original Cusco variety selected by Albert Holloway grew poorly in the United States. Ten years of selective breeding yielded a hybrid suited to the California climate, and the new CornNuts finally debuted in 1964. Growers in Peru still market the original variety of Cusco corn.
Warning
Overconsumption of salt could contribute to high blood pressure. A 4-oz.package of original CornNuts contains 32 percent of the average person's DV of sodium. Cooks control the sodium content of homemade corn nuts, but either homemade corn nuts or commercial CornNuts can contain an occasional kernel hard enough to break teeth.
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