Updated: Nov 26, 2019
This recipe comes by way of Sheila Hebenstreit, agronomist, soybean grower and member of the Iowa Soybean Promotion Board. Sheila loves to cook and incorporates soy into her recipes whenever she can. Due to the honey, these sweet nut clusters are a bit sticky. As a result, they’re best stored in the refrigerator. Sheila uses them in trail mix with dried cranberries, raisins, chocolate covered soynuts, and mixed nuts. They’re also great in salads with some feta or bleu cheese.
Ingredients 1/4 cup honey
2 tablespoons butter
2 cups soynuts (homemade or store-bought)
1 cup turbinado sugar
Instructions Combine honey and butter, bring to a boil.
Reduce heat to low and cook 2 minutes.
Spread mixture on a baking sheet; cool.
Break into chunks; toss with turbinado sugar to coat each chunk.
Let dry completely before placing in airtight container.
Notes Yield: 2 cups.
Serving size: ¼ cup.
CALORIES 232 (31% from fat); FAT 8g (sat 2g, mono 1.1g, poly 0.1g); PROTEIN 8.3g; CARBOHYDRATE 33g; FIBER 1g; CHOLESTEROL 8mg; IRON 1.5mg; SODIUM 65mg; CALCIUM 47mg;