Years ago we used corn nuts as a topping for calamari bolognese, that we spooned over fresh corn polenta. Since then I have quietly forgotten about them. Today Aki picked up a container of salty, crunchy, nutty corn nuts and my eyes were opened again. Funny enough I had already bought a few cans of corn to make a popcorn glaze for doughnuts. The connection was made and I realized the corn nuts would be an insane topping for the popcorn glaze. The finished doughnut will be a corn-Nut.
Of course outside doughnutland these corn nuts will gain some new uses from a pasta to polenta to a crunchy topping for roasted shrimp and grilled beef.
Years Past
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