Abstract: There is provided a method for preparing a roasted nut-like product from soy beans. Raw soy beans are deskinned and split in bean halves which are soaked at temperatures of 20.degree.-100.degree. C. for swelling. After being dewatered, the bean halves are subjected to fast drying and mildly roasting in hot air at temperatures of 160.degree.-350.degree. C. During the fast drying the bean halves are first subjected to a high temperature for fixing their outer skin to a high temperature, whereafter post-drying is performed at lower temperatures for removing the interior moisture.