Dry Roasted Edamame Brittle Food

DRY ROASTED EDAMAME BRITTLE

Steps:

• Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
• Line a half sheet pan with a silicone baking mat.
• Place a 3-quart saucier inside a large cast iron skillet.
• Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
• Stop stirring, cover, and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
• Remove from the heat and stir in the edamame mixture.
• Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula.
• Cool completely, approximately 30 minutes, and then break into pieces.
• Store in an airtight container for up to 2 weeks.

DRY ROASTED EDAMAME WITH BLACK SESAME SEEDS

Steps:

• Preheat the oven to 450 degrees F.
• In a bowl, toss the edamame with the oil and season with salt. Transfer the edamame to a baking sheet. Bake for 12 to 15 minutes. Remove from the oven and sprinkle with the sesame seeds. Return to the oven and bake an additional 5 minutes.

BASIC EDAMAME

Steps:

• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or with salt.

EDAMAME DIP

Steps:

• Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.
• Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

PEPPERMINT BRITTLE

Steps:

• Line a large jellyroll pan with heavy-duty foil.
• Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5-6 minutes. Stir occasionally, until chocolate is melted and smooth.
• Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks.
• Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour.
• Break into pieces by slamming pan on counter.

ROASTED EDAMAME

Steps:

• Preheat oven to 375°F.
• In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
• Drizzle mixture over soybeans and toss to coat well.
• Arrange beans in a single layer in a shallow baking dish.
• Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
• Serve hot as a vegetable side dish or cooled as a snack.
• Refrigerate any leftovers.