Yield: 2 cups
¼ cup honey
2 Tbs. butter
2 cups soynuts (homemade or store-bought)
1 cup turbinado sugar
Combine honey and butter, bring to a boil. Add soynuts. 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.
Due to the honey, these sweet nut clusters are a bit sticky. As a result, they’re best stored in the
refrigerator. Use 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.