This Serbian-style corn and peanut snack contains soy flour and palm oil. While palm oil isn't technically a seed oil, we'll upgrade to organic coconut oil for cleaner sourcing and replace the soy flour with organic coconut flour to eliminate processed soy. The DIY version delivers the same satisfying crunch with superior ingredient quality.
Based on: Smoki Original Fresh Baked Peanuts
· Makes approximately 20 servings
· Serving: 50g (about 1/3 cup)
Why This Recipe is Seed Oil Free
Commercial Smoki Original Fresh Baked Peanuts from Smoki often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Smoki Original Fresh Baked Peanuts may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces soy flour - acts as a binding agent and adds subtle sweetness without inflammatory ingredients
Fine sea salt
12g (about 2 teaspoons) · Redmond Real Salt Fine
Enhances all flavors and provides the savory punch that makes this snack addictive
Instructions
Step 1. Preheat your oven to 300°F (150°C) and line two large rimmed baking sheets with parchment paper. The lower temperature ensures even roasting without burning the corn or nuts.
Step 2. In a large mixing bowl, combine 780g corn grits and 220g raw peanuts. Toss together with your hands to distribute evenly. The corn should make up about 78% of the mixture, with peanuts filling in the gaps.
Step 3. Melt 100g coconut oil in a small saucepan over low heat or in the microwave in 30-second intervals. The oil should be warm but not hot - around 100°F (38°C) - so it coats evenly without clumping the dry ingredients.
Step 4. Pour the melted coconut oil over the corn-peanut mixture and toss thoroughly with a large spoon or your hands for 2-3 minutes. Every piece should be lightly coated - this ensures even browning and prevents sticking during roasting.
Step 5. Sprinkle 60g coconut flour over the oiled mixture and toss for another 1-2 minutes until no dry flour patches remain. The coconut flour will absorb excess oil and create a light coating that crisps beautifully. Finally, add 12g salt and toss once more to distribute evenly - the salt should stick to the oiled surfaces.
Step 6. Divide the mixture between your prepared baking sheets, spreading into a single layer with minimal overlap. Crowded pieces won't crisp properly. Bake for 25-30 minutes, stirring every 10 minutes to ensure even browning. The mixture is done when the corn is golden brown and the peanuts are fragrant.
Step 7. Remove from oven and spread on clean parchment or a large plate to cool completely - about 15 minutes. The snack will continue crisping as it cools. Taste and adjust salt if needed by sprinkling lightly and tossing.
Step 8. Store in airtight containers at room temperature for up to 2 weeks, or freeze portions in sealed bags for up to 3 months. The coconut oil may solidify in cool temperatures, which actually helps maintain crispness. Serve 50g portions (about 1/3 cup) as a protein-rich snack.
Storage
Store in airtight glass containers at room temperature for up to 2 weeks. Avoid plastic containers as they can make the snack lose crispness. Freeze portions in sealed bags for up to 3 months. Do not refrigerate as condensation will make the snack soggy.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$0.89
Savings52%
Higher upfront cost due to organic ingredients and bulk buying, but the per-serving cost drops significantly after the first batch. The organic quality and seed oil-free formulation justify the premium over commercial versions.