Corn nuts can often be found in any grocery store’s snack aisle. Although their name suggests otherwise, corn nuts are actually made up of roasted or fried kernels of corn that have been compressed together and given a unique shape by being combined.
In this blog, originating as parched corn, which Native Americans carried around, this snack gained prominence after Prohibition ended and has remained a popular treat ever since. But its modern form emerged only during 1936.
Origins
Corn nuts are a light, crunchy snack made from fried kernels of rehydrated, toasted corn. Their popularity stems from their light texture and variety of flavors available – barbecue to ranch and jalapeno cheddar are among them! Corn nuts first made their debut during Native American food traditions but gained real momentum once Prohibition ended and bars started selling these snacks to their patrons.
Albert Holloway of Oakland, California invented and began selling his version of parched (dried) corn under the name Brown Jug Toasted Corn in 1936. At first he offered it free along with pints at local taverns; however California passed a law forbidding bar owners from giving out food gratis, rendering Huntington’s business plan obsolete and leading to its demise.
Holloway’s invention, later dubbed Corn Nuts, is one of the pioneering national brands today and the inspiration for variations around the globe. People in the Philippines enjoy cornick, which are smaller and crispier versions similar to Corn Nuts with similar flavors; Central and South American snackers consume similar snacks known as choclo made from maize that’s either roasted or grilled as snacks.
Cultures that enjoy them
Roasted and seasoned corn kernels have long been enjoyed as a delicious treat in Mexico, but their popularity has spread worldwide. Peruans refer to this snack as cancha salada or chulpi while in Ecuador maiz tostado is more commonly known. Even on the opposite end of the globe in the Philippines they enjoy something similar — cornick — though their version tends to be smaller and crispier than Corn Nuts.
Corn nuts have long been an iconic American treat, beloved by generations. Beyond their original flavor, there are now variations such as barbecue, ranch and jalapeno cheddar available – and their maker seems delighted by their steady success as an evergreen staple in American society.
Albert Holloway’s family-owned business originally used domestic corn as its raw material; however, while reading an issue of Ripley’s Believe It or Not magazine he came across an article about an unusual white Cusco corn breed called Choclo. With its larger kernel and more starchy texture, Holloway decided to combine Choclo with his own roasted corn in order to create perfect Choclo kernels suitable for processing into Corn Nuts products – his plan worked successfully and the brand remains within their family ownership today.
Varieties
Corn nuts have long been an iconic American snack. Although their name might mislead you, these dehydrated snacks aren’t made from nuts but from whole corn kernels that have been roasted or fried and coated in seasoning such as ranch and jalapeno cheddar sauces. Although their origins date back to Native American food traditions, these dehydrated snacks have now become an all-American classic found everywhere from gas stations and supermarkets to gas stations and stadiums alike. The original corn nuts featured simply salt as seasoning, while now varieties such as ranch and jalapeno cheddar have joined its ranks!
Albert Holloway created Corn Nuts using domestic maize but later switched to Peru’s heirloom Cusco white maize, which has larger, nuttier, starchier kernels that help retain crunchiness. Working alongside engineers, Holloway also crossbred this variety with domestic varieties to produce the variety we know today.
Corn nuts are known for their distinctive loud crunch, which has the power to cause people’s teeth to grind together if enjoyed in quiet environments. But regardless, they make for an engaging snack which can be enjoyed both at home or while out and about; making them an excellent choice for road trips! Furthermore, their marketing strategy even incorporates their silliness by including seeds within packages so customers can grow their own and provides free radio advertising of this delicious treat!
Manufacturing
As you stroll down the nut aisle of a supermarket, chances are good you’ll come across corn nuts – a crunchy snack made of salted and toasted corn kernels flavored with either salt and pepper, chili, garlic or barbecue spices.
Albert Holloway of Oakland, California first introduced Corn Nuts to Americans in 1936. At first he sold parched corn that had been rehydrated and deep fried at local bars and taverns under the brand name Olin’s Brown Jug Toasted Corn but eventually adopted Corn Nuts as his trademark name.
Holloway initially used domestic corn, but later realized that Peru’s white Cusco maize (known as Choclo) variety would make for the ideal treat. He worked with engineers to crossbreed choclo and domestic varieties together in order to produce what has now become known as Corn Nuts.
Hormel Foods currently produces Corn Nuts in Fresno, California. With close ties to its growers and commitment to sustainability, Hormel’s manufacturing plant uses solar power. One of its highest-tech facilities, Hormel contracts annually with farmers to source non-GMO hybrid corn which goes into its products.
