📝 About This Recipe
These crunchy, protein-packed clusters are a sophisticated twist on the classic nut snack, featuring roasted soybeans tossed in a savory-sweet glaze of honey and white miso. Perfectly roasted to a golden hue, they offer a satisfying snap followed by a complex depth of flavor that balances salt, sweetness, and earthy nuttiness. Whether you're looking for a healthy midday energy boost or a unique addition to a cheese board, these clusters are a versatile and addictive treat.
🥗 Ingredients
The Base
- 2 cups Dry roasted soy nuts (unsalted and plain)
- 1 Large egg white (at room temperature; essential for clustering)
The Savory Glaze
- 1.5 tablespoons White miso paste (shiro miso for a milder flavor)
- 3 tablespoons Honey (clover or wildflower honey works best)
- 1 tablespoon Unsalted butter (melted and slightly cooled)
- 1 teaspoon Toasted sesame oil (for aromatic depth)
- 1/2 teaspoon Vanilla extract
Spices and Finishes
- 1/2 teaspoon Ground ginger
- 1 pinch Cayenne pepper (optional, for a subtle heat)
- 2 tablespoons Toasted sesame seeds (mix of black and white for visual appeal)
- 1 tablespoon Granulated sugar (adds extra crystalline crunch)
- 1/2 teaspoon Flaky sea salt (Maldon or similar for finishing)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). Line a large rimmed baking sheet with parchment paper or a high-quality silicone baking mat to prevent sticking.
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2
In a large mixing bowl, whisk the single egg white vigorously until it becomes frothy and forms soft peaks. This creates the 'glue' that binds the soy nuts together.
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3
In a separate small bowl, combine the white miso paste, honey, melted butter, sesame oil, and vanilla extract. Whisk until the miso is completely incorporated and the mixture is smooth.
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4
Stir the ground ginger and the pinch of cayenne pepper into the miso-honey mixture until evenly distributed.
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5
Gently fold the miso-honey glaze into the frothy egg white using a spatula, being careful not to deflate the bubbles too much.
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6
Add the dry roasted soy nuts to the bowl. Toss the nuts thoroughly until every single bean is generously and evenly coated with the sticky mixture.
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7
Sprinkle the toasted sesame seeds and the granulated sugar over the coated nuts, then give it one final toss to distribute the seeds.
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8
Pour the mixture onto the prepared baking sheet. Use a spatula to spread the nuts into a single, tight layer, pressing them together so they are touching; this ensures they form clusters rather than individual nuts.
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9
Place the baking sheet on the center rack of the oven and bake for 12 minutes.
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10
Remove the sheet from the oven. Using a wide metal spatula, carefully flip large sections of the nuts. Try to keep the sections intact rather than breaking them into individual pieces.
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11
Return to the oven and bake for another 10 to 13 minutes. Watch closely during the final minutes; the honey and miso can transition from golden to burnt very quickly.
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12
Remove the baking sheet when the glaze is bubbling and the clusters have turned a deep, rich amber brown.
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13
Immediately sprinkle the flaky sea salt over the hot clusters while the glaze is still tacky so the salt adheres.
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14
Allow the clusters to cool completely on the baking sheet for at least 45 minutes. They will feel soft when hot but will become crisp and brittle as they cool. Once cold, break into rustic, bite-sized clusters.
💡 Chef's Tips
Ensure the miso paste is at room temperature before mixing to avoid lumps in your glaze. The egg white is the secret ingredient; skipping it will result in glazed nuts rather than clusters. If you want a vegan version, substitute the honey with brown rice syrup and the butter with coconut oil. Store the finished clusters in an airtight container at room temperature for up to two weeks to maintain crunch. Avoid making this on a very humid day, as the sugar and honey can absorb moisture and become sticky.
🍽️ Serving Suggestions
Serve in a small ceramic bowl alongside a chilled glass of dry Riesling or a crisp Pilsner. Sprinkle crushed clusters over a bowl of Greek yogurt and sliced pears for a sophisticated breakfast. Add these to a cheese board featuring sharp aged cheddar and dried apricots. Use them as a crunchy, savory-sweet crouton replacement on a kale and apple salad. Package them in cellophane bags with a ribbon for a unique and healthy homemade gift.