Best 3 Wasabi Almonds Recipes
**Savory and Addictive: Wasabi Almonds - A Culinary Symphony of Flavors**
Prepare to embark on a tantalizing culinary journey with our delectable Wasabi Almonds, a symphony of flavors that will awaken your taste buds and leave you craving more. These crunchy almonds are masterfully coated in a tantalizing blend of wasabi, soy sauce, and honey, creating a perfect balance of savory, spicy, and sweet notes. Indulge in the Original Wasabi Almonds for a classic taste experience, or elevate your snacking game with our Spicy Wasabi Almonds, featuring an extra kick of heat that will ignite your senses.
But that's not all; this article presents a diverse collection of Wasabi Almond recipes that cater to various preferences and dietary needs. For those seeking a gluten-free option, our Gluten-Free Wasabi Almonds offer the same irresistible taste without compromising on quality. And for those with a sweet tooth, our Wasabi Honey Almonds combine the bold flavors of wasabi and honey for a delightful treat that strikes the perfect balance between sweet and savory.
Whether you're entertaining guests, preparing a healthy snack for your family, or simply treating yourself to a guilt-free indulgence, our Wasabi Almonds are the perfect choice. Discover the culinary magic of these tantalizing treats and embark on a journey of taste that will leave you utterly satisfied.
WASABI ALMONDS
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
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
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
WASABI ALMONDS
Almonds are very healthy nuts to eat and when I saw this recipe in our local TV guide I thought Aha yet another dimension to the almond. Remeber that Wasabi is VERY Hot. Wasabi powder can be found in most spice areas of your local super market
Provided by Bergy
Categories Fruit
Time 1h15m
Yield 3 cups apprx, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 275°F.
- Line a baking sheet with Release Foil or lightly greased foil or lightly greased parchment paper.
- Whisk the egg white and water together until foamy.
- Add almonds and toss to coat.
- Place almonds in a sieve to allow excess egg white to drain off toss lightly as you are draining them.
- Stir together the wasabi, cornstarch & salt in a large bowl or zip lock plastic bag.
- Add almonds and toss to coat.
- Spread the almonds on the baking sheet single layer and bake for 30 minutes.
- Stir gently lower heat to 200°F and continue baking for a further 20 minutes.
- Let cool completely.
- Serve now or store in an airtight container for up to a week.
Tips:
- Choose the right almonds. For the best results, use raw, unsalted almonds that are free of skins. Roasted almonds can be used, but the flavor will be different.
- Use fresh wasabi. Fresh wasabi has a more pungent flavor than dried or powdered wasabi. If you can't find fresh wasabi, you can use dried or powdered wasabi, but use less of it because it is more concentrated.
- Be careful not to overcook the almonds. The almonds should be toasted, but not burned. Keep an eye on them while they are cooking.
- Let the almonds cool completely before serving. This will help the flavors to meld together.
- Serve the almonds immediately. Wasabi almonds are best enjoyed fresh. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Wasabi almonds are a delicious and easy-to-make snack or appetizer. They're perfect for parties or potlucks, and they also make a great gift. With their unique flavor, wasabi almonds are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and healthy snack, give wasabi almonds a try.
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