Cacio e Pepe Corn Nuts

By
Lauryn Bodden
headshot for associate food editor Lauryn Bodden
Lauryn Bodden
Lauryn is Associate Food Editor for The Spruce Eats, creating recipes and cooking guides for all palates and expertise.
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Updated on 09/4/21
Cacio e Pepe Corn Nuts

The Spruce / Lauryn Bodden
Prep: 10 mins
Cook: 45 mins
Soak and Dry: 13 hrs
Total: 13 hrs 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
102 Calories
6g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 102
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 1246mg 54%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 92mg 7%
Iron 1mg 3%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Snack time just got tastier with this twist on a fan favorite. Giving Corn Nuts the traditional Roman pasta dish treatment, cacio e pepe, meaning "cheese and pepper," gives them a nutty, buttery and salty boost along with the punch of fragrant toasted black pepper.

The classic Corn Nuts we know today, date back to 1936 when Albert Holloway introduced the snack to the United States by selling them to tavern owners. Originally dubbed, Olin's Brown Jug Toasted Corn, the one of the original salty bar snacks to drive patrons to drink more pints of beer. In 1998, Nabisco purchased Holloway's family company and transformed the bar food into what we know today.

We baked these corn nuts for ease and less cleanup, but the nuts benefit from a bit more crunch if you fry them—see alternate directions below. Either way, fully drying the hominy before cooking helps to ensure proper flavor and texture in the end. If it is still wet before going into the oven, this will end up steaming the corn turning it soggy.

Ingredients

  • 1 (14- to 16-ounce) package dried hominy

  • 4 cups water

  • 2 tablespoons vegetable oil, or canola oil

  • 2 tablespoons kosher salt

  • 2 tablespoons freshly ground black pepper

  • 2 ounces Pecorino-Romano cheese, finely grated (about 1 cup)

Steps to Make It

  1. Gather the ingredients

  2. 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.

  3. Drain the hominy, then spread onto a paper towel-lined rimmed baking sheet for at least an hour. Preheat the oven to 400 F.

  4. 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.

  5. 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.

  6. 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!

Fry Them Up!

To fry the corn in place of baking, easily adjust the recipe as follows.

  • Once the hominy has dried on the baking sheet for an hour (very important for frying to prevent spatter), heat 1/4 cup neutral oil in a medium saucepan to 350 F.
  • Very carefully, add a small batch of hominy (1/4 cup per batch) to the oil.
  • Be extremely careful as the kernels will pop and oil can splatter. Place a lid slightly ajar on top or use a splatter cover to protect yourself from the hot oil.
  • Using a slotted spoon, transfer corn nuts to a paper towel-lined plate or baking sheet to drain.
  • Pat any excess oil off, then toss with the salt, pepper, and Pecorino Romano.
  • Make sure the oil comes back between batches and fry the remaining hominy.

Spice It Up!

Cacio e pepe just isn't you? Keeping the amount of salt the same, swap in spices to fit your mood like: