Corn Nuts by Dave Ferguson

SOURCE: Roasted Corn Kernel Nuts
1 bag of 14 oz Giant White Corn (also labeled as Maiz Mote Pelado)
4 tablespoons coconut oil or vegetable oil or sunflower oil
1 tablespoon sugar
1 tablespoon sea salt
Soak your giant white corn overnight, for approximately 12-14 hours. Rinse and Drain.
Preheat your oven to 400 degrees.
Toss corn with oil, sugar and salt.
Put on a non stick baking sheet in a single layer. You can put parchment paper down first if you'd like to make it a easier cleanup.
Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on baking sheet. Keep a eye on them and remove immediately when they are brown, they can burn quickly.
Let cool, enjoy!
Serves 2