Ingredients:
14 to 16 ounce package dried hominy
4 cups water
2 tablespoons vegetable oil (or canola oil)
2 tablespoons kosher salt
2 tablespoons fresh ground pepper
2 ounces Pecorino Romano, freshly fine grated (about 1 cup)
Method:
Gather the ingredients
Sort the dried hominy kernels, removing any stray strings, then place in a large bowl along with the water. Let soak overnight or at least 12 hours.
Drain the hominy, then spread onto a paper towel-lined rimmed baking sheet for at least an hour. Preheat the oven to 400 F.
Once the hominy is dry, remove the paper towels from the baking sheet, Add the oil, salt, and pepper; toss to coat the hominy. Spread into an even layer.
Bake the hominy for 40 to 45 minutes or until the kernels are golden brown and some are bursting. Be sure to rotate the baking sheet and toss the hominy every 15 minutes or so to promote even browning.
Let the corn nuts cool for 5 to 10 minutes or until cool enough to handle, then add the Pecorino Romano to the baking sheet; toss to coat. Taste and add any additional salt or pepper to your liking. Enjoy!
14 to 16 ounce package dried hominy
4 cups water
2 tablespoons vegetable oil (or canola oil)
2 tablespoons kosher salt
2 tablespoons fresh ground pepper
2 ounces Pecorino Romano, freshly fine grated (about 1 cup)
Method:
Gather the ingredients
Sort the dried hominy kernels, removing any stray strings, then place in a large bowl along with the water. Let soak overnight or at least 12 hours.
Drain the hominy, then spread onto a paper towel-lined rimmed baking sheet for at least an hour. Preheat the oven to 400 F.
Once the hominy is dry, remove the paper towels from the baking sheet, Add the oil, salt, and pepper; toss to coat the hominy. Spread into an even layer.
Bake the hominy for 40 to 45 minutes or until the kernels are golden brown and some are bursting. Be sure to rotate the baking sheet and toss the hominy every 15 minutes or so to promote even browning.
Let the corn nuts cool for 5 to 10 minutes or until cool enough to handle, then add the Pecorino Romano to the baking sheet; toss to coat. Taste and add any additional salt or pepper to your liking. Enjoy!
