Fork & Spoon Spiced Corn Nuts
Corn Nuts are a big kernel corn (the two varieties typically are Big King or Hickory King) that is deep fried. These can most often be found in the dried bulk sections of many health food stores. This is an easy and delicious recipe, any variety of spices mix would work.
- 1 cup dried corn
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 ½ teaspoon cayenne pepper
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- Soak the corn kernels in water for three days in the refrigerator
- Drain and thoroughly dry
- Heat oil to 350 degrees and fry corn until golden brown and crunchy
- Combine all ingredients listed above and toss with warm corn to thoroughly coat
- Let cool and serve
- Store for up to 1 week in airtight container
(Estimated time: 20 minutes)
You will need:
- 1 piece of particle board, balsa wood or corregated cardboard
- 3-4 fall colors of gross-grain ribbon--I like rusts and peaches, brown and beige, maybe even a hint of acid green or ochre
- Strong tape - duct tape or packing tape
Simply lay out a few colors of the ribbon on two perpendicular sides of the board and tape them to the backs. Then take one of the sides and tape down the opposite end. With the left loose ended ribbons simply weave under and over to develop a beautiful pattern.
You can always add leaves or acorns or other fall items on top to embellish further.
Indian Summer Punch
- ½ Cup Water
- ½ Cup Sugar
- 1 quart pomegranate juice
- 1 , 3 inch piece of fresh ginger, peeled and sliced
- Splash of Club soda (or champagne)
- Fresh pomegranate seeds
Mix together sugar, water, and ginger in a saucepan, bring to boil, let cool (makes a simple syrup) Combine with juice, splash with soda (or champagne) and garnish with pomegranate seeds.