Parched Corn {Easy}
Parched corn made from dried corn and salt, is an easy nutritious and old fashioned way of creating a "trail mix" that can be stored for months on end. With no special requirements, parched corn can be left at room temperature, used as a snack for instant energy, and is a favorite amongst survivalist's and canning/storage interests. Easy and quick to enjoy, the main ingredient is corn and can be left salty and savory or sweetened with brown sugar. Combine with other long term nuts for an addicting snack!
Servings: 1 1/2 cups of Parched Corn
Calories: 314kcal
Ingredients
- 1/2-1 tablespoon oil butter or lard - only enough to cover bottom of pan and may vary depending on size of skillet
- 1-2 cups of dried corn
- salt
Instructions
- Taking a large skillet or cast iron pan, heat up approximately 1 tablespoon of oil, a small amount of butter or lard on the bottom of a pan medium heat. Carefully use a paper towel to make sure oil is spread evenly in pan but is not in excess oil (you are not frying the corn).
- Once frying pan is heated and ready, cover bottom of skillet with dried corn, making sure not to overlap pieces. Depending on the size of the skillet will depend on how much dried corn you can fit, but my skillet takes 1 1/2 cups.
- Generously sprinkle with salt.
- Let dried corn heat till it begins to pop. When I make dried corn in the house, it can pop out of the skillet so I put a clear lid on the top of the corn and remove every 30-45 seconds to stir.
- Corn should puff up with air and slowly brown. Use a spatula to stir and brown evenly. Corn should not burn or pop into popcorn. If corn begins to burn, remove from heat and then lower heat before adding pan back over flame.
- The whole process to a medium brown color and an air puff usually takes about 5-7 minutes. Test out a kernel (carefully). Once corn is soft but still crunchy, parched corn is completed.
- Add additional spices (like more salt or seasonings from the pantry) or sweet brown sugar and stir, remove from heat, and let cool.
- Store parched corn in a dry cloth bag (for long term storage without moisture) for an easy nutritious snack!
Notes
- It is only necessary to have oil on the bottom of the pan enough to cover in a thin layer. Any excess oil should be removed. If parched corn is too oily, add to a paper toweled plate to drain excess before storage.
- If keeping for a long time, store in a cloth bag to avoid moisture and place in a cool dry area. If eating as a snack normally, I store mine in a sealed Tupperware container on the counter and eat over a few weeks with no issues.
Nutrition
Serving: 1 | Calories: 314kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 21mg | Sodium: 338mg | Fiber: 4g | Sugar: 7g