4 cups large corn nuts (“quicos”)
3 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
2 tablespoons Aleppo-style pepper or Korean pepper flakes
1⁄3 cup nutritional yeast
1 Preheat the oven to 325°F.
2 On a rimmed baking sheet, toss the corn nuts with the oil and season with the salt and pepper. Roast, tossing occasionally, until corn is smelling toasted and is a deeper shade of golden brown, 10 to 12 minutes.
3 Remove from the oven and immediately transfer the corn nuts to a large bowl. Add the Aleppo-style pepper and nutritional yeast, and toss to coat.
DO AHEAD Crunchy corn can be made up to 5 days ahead, stored in a tight-fitting plastic container or glass jar.