House prep · Syrup
Toasted Corn Syrup (1:2)
- Yield
- About 3 cups
- Shelf life
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 cup salted corn nuts
- 2 cups boiling water
- 425 g white sugar
Method
- 1Steep the corn nuts in the boiling water for thirty minutes. Add the sugar, blend on low until smooth and strain through a nut milk bag.
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