Step 1

Using a cast iron pan or large deep skillet, evenly coat the pan's inside with some oil, then place on medium heat. The oil should only be a coating for the pan, NOT for submerging the corn in oil.

Step 2

Once the pan is hot, add the dried corn in a single layer with all the pieces laying on the bottom evenly, not on top of another.

Step 3

Scatter some salt over the corn and let the corn toast until they start to pop or jump in the pan, then gently toss and stir the corn every minute. You can cover the pan to prevent the corn from jumping out; make sure you stir more often as the cover will create more heat.

Step 4

The corn parches should begin to inflate and turn golden brown if they start to burn; remove from the heat for a few minutes, then return it to the heat at a lower temperature.

Step 5

Parch the corn for 5-10 minutes, but when they are all turning golden, remove one kernel and test to see if it’s puffed and soft but crunchy, then it’s ready.

Step 6

Once the corn is ready, you can season or sweeten the corn by mixing it into the corn while still in the pan, then remove it from the heat and allow it to cool.

Step 7

Remove the cooled parched corn from the pan and place it in a jar, bottle, or any airtight container. Keep in the pantry to avoid moisture.

Step 8

Serve as you would any nuts, seeds, or popped corn as a snack or use in homemade trail mix and enjoy.