Roasted Sweet and Spicy Soybeans

Made in two steps, this wonderful recipe is a great snack for those allergic to nuts. You can flavor the “nuts” any way you’d like.

Ingredients

Serves 6

2 cups dried soybeans

6 cups water

1⁄3 cup honey

1 tablespoon gluten-free curry powder

1 teaspoon fine salt

1. Pick over soybeans, discarding any that are shriveled, along with any extraneous material. Rinse soybeans in cold water, drain, then place in a large bowl. Cover with water and let soak for 12 hours.
2. Preheat oven to 325°F. Drain soybeans and pat dry with paper towels. Place in a single layer on a large baking sheet. Roast for 55–65 minutes, turning with a spatula every 10 minutes, until crisp and light golden brown. Remove from baking sheet; let stand on paper towels for 10 minutes.
3. Return soybeans to baking sheet and drizzle with honey. Toss to coat, then sprinkle with curry powder and salt.
4. Reduce oven temperature to 275°F. Roast the seasoned soybeans another 30–40 minutes, stirring every 8 minutes, until crisp. Let cool, then store in airtight container.