Haitian Chanm Chanm

Chanm chanm is a quick and easy 3 ingredient Haitian old school snack made from shelled corn, cinnamon and roasted peanuts that are ground. My version is a modern rendition that uses the oven and a coffee grinder.

Course Appetisers/Snacks

Cuisine Haitian

Prep Time 15

Cook Time 20

Total Time 35

Servings jar

Calories 236kcal

Author Charla

Ingredients

1½ cups dried corn kernels (246g)
1½ cups blanched peanuts (219g)
coconut sugar to taste
¼ teaspoon cinnamon (0.5g)(optional)

Instructions

Preheat the 200C/400F.
Line a baking tray with parchment paper.
Place the corn kernels and peanuts on the baking tray (place them side by side, don't mix them together).
Roast in the oven until golden, the corn will brown first so keep an eye on them and use a spoon to remove them once they are done.
Return the peanuts to the oven and continue to roast until they are a deep brown (some may darken quicker than others so remove those).
Once roasted allow the corn and peanuts to completely cool down.Pour the mixture into a coffee/spice grinder (you may need to do this in batches).
Once ground (depending on the consistency, sieve the entire contents. I didn't do this because my spice grinder is very powerful).
Then add the coconut sugar (or sweetener of your choice) and cinnamon (if you are adding it).

Notes

If using corn on the cob try to get hold of corn that is already dried although this tends to be more accessible during the harvest.
Coconut sugar isn't as sweet and has a low GI index so great for anyone with high blood sugar. You can also mix raw organic cane sugar with coconut sugar to give it a much sweeter edge.
Corn on the cob needs to be shelled first before you can begin parching so make sure to do that first.
Make sure you are using blanched NOT skin on peanuts.
Loose sweet corn kernels work just fine, frozen or fresh. Frozen sweet corn can be defrosted quickly in warm water then blotted completely dry.
I dehydrate my corn for roughly 8 hours. Depending on the brand/model of your unit be prepared to dry your corn for up to 10 hours.
Store your chanm chanm in an air tight mason jar/ air tight container. It should last for a few weeks.
You can double or triple the amount of corn/peanuts used for a larger batch.
For powdery consistency make sure your grinder/blender is powerful. If not, use a sieve to get the texture you desire.
If drying the corn in the oven you would do so on the lowest setting for up to 10 hours. I don't have first hand experience doing this though, this information is based on feedback as I always use my dehydrator.
This recipe makes one FULL (16oz/475ml) mason jar.

Nutrition