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 | YIELDS 3 cups; Serves 6

• 2 cups dried soybeans
• 6 cups water
• ⅓ cup honey
• 1 tablespoon gluten-free curry powder
• 1 teaspoon fine salt

1. Pick over soybeans, discarding any that are shriveled, and any extraneous material. Rinse them in cold water, drain, then place in a large bowl. Cover with water and let soak 12 hours.

2. Preheat oven to 325°F. Drain soybeans and pat dry with paper towels. Place in single layer on a large cookie sheet. Roast 55–65 minutes, turning with a spatula every 10 minutes, until crisp and light golden brown. Remove from cookie sheet; let stand on paper towels 10 minutes.

3. Return soybeans to cookie 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.

Calories: 283.84
Fat: 11.72 grams
Saturated Fat: 1.70 grams
Carbohydrates: 28.93 grams
Sodium: 694.61 mg