How I made homemade, salt-free soy nuts

How I made homemade, salt-free soy nuts

As an anniversary gift, my sister and her husband gave us this amazing, retro-looking candy dispenser.

The cool thing is, it's motion activated, so you just wave your hand in front of the spout for a fun little treat.

Blog PhotoIn an effort to not eat tons of candy, I decided to try putting healthier (but still delicious) snacks in it. It can dispense nuts, but they have to be unsalted. I took this as an opportunity to try making my own soy nuts.

I bought dry, edible soybeans a couple months ago at Beachy's Bulk Foods, to try in a casserole I found in my "More-With-Less Cookbook." It was not very good.

However, it turns out they're the only thing you need to make soy nuts, so I was in luck.

I found instructions on this website, and soaked my soy beans overnight. I would guess I made about two cups, although I didn't measure them.

Blog PhotoAfter I soaked them, I put them in a baking dish coated with cooking spray and baked them at 350 degrees. They took longer to crisp up than the hour the original recipe called for, but I think that's because there were too many to make a flat layer on the bottom.

I checked them about every five minutes after the first hour, and took them out when they were toasty brown. They baked for about an hour and 20 minutes.

They are so crispy and delicious, I had a hard time waiting for them to cool enough to eat a few. If you were going to add salt, I'd do it when they're still hot.

They taste really good without it, though. I mixed the soy nuts with a package of unsalted peanuts and a package of unsalted almonds to put in our candy dispenser.

The mix is really tasty, and I swear, you can't tell it's lacking salt. The dispenser handles it like a champ, and I love that it actually has some nutritional value.


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