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 doughnut land, these corn nuts will gain some new uses, from a pasta to polenta to a crunchy topping for roasted shrimp and grilled beef.
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