Wasabi Almonds Recipes

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WASABI ALMONDS



Wasabi Almonds image

A delicious, healthy oven roasted low carb and sugar free Tamari Wasabi Almonds recipe. So easy to prepare with just a few simple ingredients.

Provided by karentremaine

Categories     Appetizer     Snacks

Time 25m

Number Of Ingredients 3

2 cups raw almonds (or whatever you have on hand)
1.5 tablespoons Tamari
3 teaspoons wasabi powder

Steps:

  • Mix 1 teaspoon of wasabi paste or wasabi powder with 1.5 tablespoons of Tamari and blend well. Mix through the almonds. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.
  • Spread the almonds out on a baking tray lined with baking paper so they aren't touching each other and bake for 20 minutes, turning the almonds after 10 minutes.
  • Once nuts are cool, mix through 2 teaspoons of wasabi powder.
  • Store for up to 2 weeks in an airtight container as adding the wasabi makes them less suitable for longer storage. You can vary the amount of wasabi you add to taste. Use less wasabi for a more subtle flavour or more to turn up the heat.
  • Mix 2 cups of raw almonds with 1.5 tablespoons of Tamari. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.
  • Spread the almonds out on a baking tray lined with baking paper so they aren't touching each other and bake for 20 minutes, turning the almonds after 10 minutes.
  • Store the cool nuts in an airtight container for up to 1 month for ultimate freshness- not that they will last that long.

Nutrition Facts : ServingSize 1 serve, Calories 85 kcal, Carbohydrate 2 g, Protein 3 g, Fat 7 g, Fiber 2 g

SHOYU WASABI ROASTED ALMONDS



Shoyu Wasabi Roasted Almonds image

Tried to find recipes to use up this huge bag of wasabi powder I bought from an asian market. The 1 kilo bag was priced about the same as two of those little 1oz cans so.... I have a lot of wasabi powder. We had a couple pounds of almonds left over from the holiday cookie baking frenzy too and I don't like to let them get rancid so.... Of course, wasabi almonds. I looked for recipes and thought right away that most of them would present the same problem that every other spiced nut recipe would. The spices won't adhere to the nuts. You're left with slightly seasoned nuts and a pile of spices in the bottom of the bowl. I tried the recipe going around with egg whites (baking wasabi pretty much renders the flavor out), I didn't want sugary sweet, and oily nuts were givng me the spice piles in the bowl. I've eaten the Blue Diamond wasabi almonds before and thought they were okay so I checked their Wasabi almond ingredients on their website. This is what I came up with that works for me.

Provided by cheapsuits

Categories     Nuts

Time 45m

Yield 4-5 cups

Number Of Ingredients 12

4 -5 cups raw skin-on almonds
5 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon powdered sugar
5 tablespoons wasabi powder (the fake stuff. should contain horseradish, mustard, some sort of citric component and food coloring)
1 teaspoon cornstarch
1 teaspoon finely ground sea salt
horseradish powder (if you want to kick up the burn) (optional)
coleman mustard powder (added burn) (optional)
cayenne pepper (for a lingering burn) (optional)

Steps:

  • Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350.
  • Spread almonds on the sheet to a single layer. Bake for 10 minutes.
  • While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine.
  • After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done.
  • Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts). Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.

Nutrition Facts : Calories 842.6, Fat 71.9, SaturatedFat 5.6, Sodium 2306.6, Carbohydrate 32.4, Fiber 15.4, Sugar 7.8, Protein 31.6

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  • In a large bowl, toss together all of the ingredients, making sure to coat the almonds really well (and really evenly!).
  • Spread the almonds out on on a cookie sheet lined with a Silpat or parchment paper. If there’s any liquid left in the bowl, use a spoon or rubber spatula to scrape it out, and drizzle it over the almonds.
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