stories : Nagging Question
 |
What Are CornNuts?Hint: They’re not nuts |
What are CornNuts?
CornNuts are not nuts. But they are corn: Kernels are soaked in water and then toasted, giving the snack its puffiness and its crunchy bite (which reminded its inventor, Albert Holloway, of nuts). The kernels are soaked because they shrink during the harvesting and cleaning process, and rehydration returns them to their original size.
Invented in 1936 in Oakland, California, and originally called Brown Jug Toasted Corn (they were intended to be served as tavern snacks), CornNuts were made from sweet corn until Holloway and his sons learned of Cusco corn. This breed from Peru produces one-inch kernels—the largest known corn kernels, according to Arnel R. Hallauer, author of Specialty Corns. After a decade of research, the CornNuts company was able to develop a Cusco hybrid that would grow well in California, and it debuted its larger-kernel snack in 1964. Planters acquired CornNuts in the 1990s.
Great answer! Gives me a reason to revisit their infamous "Bust a Nut" radio ad campaign...
http://www.collegehumor.com/video:68369
Ahhh, CornNuts...crispy, crunchy kernels of tooth-shattering salty goodness!
CornNuts: My delectable friends in 8 ounce foil packets!
Oakland Represent!
is that corn nut radio jingle for real?
its great, but pretty ridiculous.
I'm going to look into it and report back. there's no way that thing's for real!
Appears to be real:
http://www.monzy.com/?p=103
Lots more references to it online, and nothing on Snopes!
Its funny that this question had come up. I just recently had a discussion with someone regarding the exact same thing. Corn Nuts may have been invented in 1936, however, native american indians were the original inventors of what is called, "Parched Corn". I do believe that the concept of Corn Nuts was simply an improvement on the original idea of parched corn. We should really thank the native american indians for this crunchy, delicious snack food. After all, it was really intended as a staple food when native americans went on long journeys and needed sustenance.
Visit a Latin grocer (online or store) and buy some 'cancha' corn from Peru, and make your own. Some stores also sell this corn already toasted. In Ecuador, this toasted, partially popped corn (tostadas), is the standard accompaniment to ceviche. It is also commonly eaten as a snack or even poor man's lunch along with toasted fava (habas) beans.
http://www.goya.com/english/recipes/r...
paulj
Since my dad retired from Cornuts, I might shed a little light. Yes, It was first found by an agronomist on a trip to S. America. He saw the large kernals the local Indians grew, and brought the corn seed back to the USA and began developing it for commercial use. It is similar to the white corn on the cob you can get in your local produce section. (He brought some home one time, years ago, that was still on the cob; we grilled it and it was better than yellow corn. It has since developed into that annoying snack we all know and love. Yes, I said annoying. I found a bag of unsalted at his house one day (before they marketed it, and told him I liked it better because it wasn't as salty. A week later I received a 5 pound bulk bag in the mail. I kind of got tired of them after that. You should see some of the stuff that DIDN'T pass test marketing (yogurt covered Cornuts, anyone?)
Porkchop, might you know the name of the agronomist? Grateful.