INTRODUCTION
Albert Holloway invented corn nuts in 1936. He originally sold them to taverns as a beer snack, calling them Brown Jug Toasted Corn.
Halloway later renamed his product Corn Nuts. He also learned of a giant breed of corn grown in Cusco, Peru, and began to make his product using this variety's giant kernels. His research eventually led to a hybrid Cusco corn which could be grown in the climate conditions of the United States
How to make corn nuts?
Corn nuts are a variation of parched corn. It is very nutritious and took up little space so was considered an excellent trail food. Corn nuts are a little more refined. As a sample batch, use one cup of whole corn, bought from any feed or health food store. Soak the kernels in two cups of water for three days, in the refrigerator. Pour off the water and dry the kernels in a towel. Heat up about four cups of grease; bacon, lard, vegetable oil. When it is so hot a drop of water sputters on its top, lower a heaping tablespoon of kernels into the middle of the grease. The grease will then begin to boil violently. You have to know how it will react so you won't be tempted to just dump the whole cup in and watch the grease erupt all over the stove. Make sure any handle to the container is turned toward the back of the stove. At first the kernels will sink to the bottom and most will rise to the surface as their moisture departs. When they float to the surface, watch until they turn copper brown. Take out a kernel occasionally, let it cool a minute and chew it. If it's chewy it's not done. When it crunches and shatters it is. Then scoop the browned kernels out onto a piece of newspaper to absorb the grease. Now you can continue a heaping tablespoonful at a time and cook them about three ...