Cacio e Pepe Corn Nuts
Level up a favorite childhood snacks with this easy twist. Cacio e pepe corn nuts hit all the right notes to take you from work mode to happy hour bliss.
- Serves: 8 persons
- 1(14- to 16-ounce package dried hominy
- 4cups water
- 2tablespoons vegetable oil, or canola oil
- 2tablespoons kosher salt
- 2tablespoons freshly ground black pepper
- 2ounces Pecorino-Romano cheese , finely grated (about 1 cup)
Step 1Gather the ingredients
Step 2Sort 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.
Step 3Drain the hominy, then spread onto a paper towel-lined rimmed baking sheet for at least an hour. Preheat the oven to 400 F.
Step 4Once 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.
Step 5Bake 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.
Step 6Let 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!