Parched Corn (anyone know how)

[Wild Ed]

My grandmother used to drain Hominy and deep fry it.  It was kind of like Corn Nuts, it was very good hot and salted.

[Ironwood]

I've got a can of hominy.  I think I might just try that. 

[Bovine Scatoligist]

You can use sweet corn because the suger converts to starch the longer its on the stalk. I purchased some in the fall from a fella that ran a road side stand.He looked at me like I was nuts when I asked about it but he took my money for it. Tried the regular eaten' corn (bag or can) in the dehydrater. Did not work! It needs to be shelled off a cob or it can't puff or "parch" cause the steam escapes the kernal on the cut stuff. I also don't use any oils or grease, just a hot skillet and keep it moving. If you don't eat it all soon enough, any grease or oil can go rancid and spoil your corn. I like the long term storage of dry parched corn.

[hungryjohn]

There's mention of a recipe for parched corn in Buckskinning #1?
What page is that on? I've got a copy of that one and don't remember seeing anything about parched corn.

[kybackwoodsman]

made my first batch. used shelled feed corn, like they feed livestock. 50 lb bag goes for bout 10 bucks. 50lbs makes enough parched corn and lots left for other uses like the still pot. parched mine in lightly oiled skillet. used olive oil to keep any remainin from goin bad. then salted the corn when ready. crunchy and filling. ended up parching bout 2lbs.