Roasted Soybeans (Soy Nuts)

In a saucepan, bring 6 cups of water to a boil. Add a pinch of baking soda.
Drop dry soybeans into the boiling water, let simmer for 5 minutes then drain the water and rinse soybeans in cold water and set them aside.

Bring 10 cups of water to a boil. Add a pinch of baking soda and drop blanched soybeans to cook for 15 minutes in low heat.
Discard water, rinse with cold water.

You may want to dehull the soybeans. Dehulled soybeans will fry faster (the hulls coat the cotyledons from direct contact to hot oil).

Dry soybeans as much as possible using a paper towel.

Heat oil, deep fry a little at a time until light brown in color. Remove and blot excess oil in paper towel.

Add salt while they are still hot. Cool. Store in airtight container.