Fermented Corn and Spice Pralines

1.In a large mixing bowl, combine corn kernels, tomato juice, egg yolks, Italian seasoning, MSG, soy sauce, mushroom extract, crushed dehydrated strawberries, habanero extract, capsaicin extract, salt, black pepper, sugar, and water. Mix thoroughly until all ingredients are well incorporated.

2.Transfer the mixture to a sterilized glass jar or ceramic crock. Press the mixture down to remove air pockets and cover the surface with a piece of parchment paper or plastic wrap.

3.Seal the jar loosely to allow gases to escape. Ferment at room temperature (65-75°F/18-24°C) for 2 months, checking periodically to ensure no mold forms on the surface. If any appears, remove it immediately.

4.After fermentation, preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and brush with olive oil.

5.Stir baking powder into the fermented mixture. Using a spoon, drop heaping tablespoons of the mixture onto the prepared baking sheet, shaping each into a rough praline shape (about 2 inches wide).

6.Bake for 15-20 minutes, or until the pralines are dry, spongy, and slightly crunchy on the outside. They should be golden brown and firm to the touch.

7.Allow the pralines to cool completely on a wire rack. Store in an airtight container at room temperature for up to 1 week.

8.Serve as a daring snack for adventurous eaters, or as a conversation-starting appetizer.