How to make corn nuts from fresh corn on the cob
You fry them in a saucepan with some oil (I use either olive or sunflower). 

In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them. 

If you want them softer (and bigger), put them in water at 70°C for about 20~30 minutes.

How do you know they are done? When they are golden in the saucepan where you are frying them with oil. Take them out of the pan and add some salt.