Preparation

I stumbled onto this combination during a late-night snack emergency, and now I'm never without a batch in my pantry. The gochugaru brings fruity heat while the honey creates irresistible caramelized bits.

Preparation

1. Preheat your oven to 425°F (220°C) and spread the dried chickpeas on a clean kitchen towel, rolling them around to remove as much moisture as possible (this is key for crispiness).
2. Transfer the chickpeas to a large bowl and toss with the oil, gochugaru, and salt until evenly coated.
3. Spread in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, shaking the pan every 10 minutes, until deeply golden and crispy.
4. Remove from the oven and immediately drizzle the honey over the hot chickpeas, tossing quickly to create a thin glaze (it will dry as they cool).
5. Let cool for at least 10 minutes—they'll continue to crisp up as they sit.

Store in an airtight container for up to 5 days, though I've never seen a batch last that long.