Wow do I meander!
Back to the post at hand. Shitload of wasabi + shitload of almonds = shitload of wasabi almonds was what I was thinking. Searching the internet I didn't find very much info and the few that I found didn't match what I thought would be a good wasabi nuts recipe. Some used egg white and some used oil and there were a few others but none of the pictures looked like what I had in mind. I read a lot of reviews of those recipes and it seemed like the most common complaint was that there never was enough wasabi flavor to the nuts. It seemed like no matter how much wasabi people used, after the nuts were cooked, the wasabi had lost it's bite. The solution?
Patient: "Doctor it hurts when I go like this"
Doctor: "Don't go like that!'
Don't cook the wasabi.
Problem number two.
Whenever I had made spiced nuts in the past it always seemed like the majority of my seasoning ended up in the bottom of the bowl and not on the nuts. I've had store bought wasabi nuts before that had plenty of wasabi on the outside. So I looked on the Blue Diamond website at the ingredients for their Wasabi Almonds. I think I found the answer. Corn starch. Like the sugar on a powdered donut. It's not just sugar. It's sugar AND corn starch and that's part of why most of that sugar stays on that donut.
Okay so this is what I made...
Shoyu and Wasabi Roasted Almonds
ingredients:4-5 cups Whole raw almonds
marinade ingredients:5 tbsp shoyu (about I tbsp per cup of almonds if you're gonna make a smaller batch)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1 tsp powdered sugar
dry ingredients3-5 tbsp wasabi powder (or less if you don't want the wasabi to overpower the flavor of the almonds)
1 tsp finely ground sea salt
1 tsp corn starch
optionalSince most "wasabi powder" is actually not wasabi root powder but is instead horseradish, mustard, and usually some citric component, if you want to up the burn you can add extra horseradish, dry mustard (Colman), or even cayenne for a different kind of heat.
Cover a baking sheet with non-stick aluminum foil or parchment paper or spray aluminum foil with non-stick. Preheat oven to 350deg.
Spread the almonds on the sheet in a single layer and bake for 10 minutes. While they are baking, combine and whisk the marinade ingredients in a large enough stainless mixing bowl that will accomodate the almonds.
After the ten minute bake pour the hot almonds into the marinade and toss and stir to coat evenly. Then return them onto the pan and spread them out evenly.
Bake an additional 10 to 15 minutes until they are roasted and crunchy. Stir them occasionally as they bake and taste one after about ten minutes and periodically to check doneness.
While they are in the oven, rinse and dry the SS mixing bowl that the marinade was in. Combine the dry ingredients and stir well.
When the nuts are done cooking pour them immediately into the wasabi mixture and coat them evenly (I used my hand and a disposable food glove to mix/press the powder into the nuts).
Put them in a wire sieve over a bowl and shake the excess wasabi mixture off. Reserve the wasabi for later use. Eat them warm or cool and bag.
They will be little wasabi bombs so if you don't want them this spicy dial back the wasabi powder.