Mike's Wasabi & Soy Roasted Almonds

Name: Mike's Wasabi & Soy Roasted Almonds
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 cup Almonds [de-shelled - skins on]; 1 large Cookie Sheet; 1 large Non-Stick Tinfoil; 1/3 cup Soy Sauce [if you find you need need more soy just add it]; 1 tsp Granulated Garlic Powder; 1 tsp Granulated Onion Powder; 1 tsp Cayenne Pepper [optional]; 1 medium Mixing Bowl; 6 tbsp Wasabi Powder [purchase tinted green with horseradish & asian mustard included]; 1 tsp Fine Powdered Salt; 1 tsp Cornstarch; 1 medium Mixing Bowl; 1 tsp Ground Ginger Powder; 1 tsp Cayenne Pepper & Fine Powdered Salt; 1/4 tsp Chinese 5 Spice [I haven't tried this spice addition yet but most say they prefer it]; 1 dash Japanese [or Asian] Mustard

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's important to NOT roast your Wasabi powder. Otherwise the heat of the oven will destroy most all the Wasabi flavor.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

It's important to NOT roast your Wasabi powder. Otherwise the heat of the oven will destroy most all the Wasabi flavor.

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Ingredients

30 mins

4 servings

Nuts & Baking the Nuts
5 cupAlmonds [de-shelled - skins on]
1 largeCookie Sheet
1 largeNon-Stick Tinfoil
Wet Ingredients [mix well]
1/3 cupSoy Sauce [if you find you need need more soy just add it]
1 tspGranulated Garlic Powder
1 tspGranulated Onion Powder
1 tspCayenne Pepper [optional]
1 mediumMixing Bowl
Dry Ingredients [mix well]
6 tbspWasabi Powder [purchase tinted green with horseradish & asian mustard included]
1 tspFine Powdered Salt
1 tspCornstarch
1 mediumMixing Bowl
Options In Your Dry Ingredients
1 tspGround Ginger Powder
1 tspCayenne Pepper & Fine Powdered Salt
1/4 tspChinese 5 Spice [I haven't tried this spice addition yet but most say they prefer it]
1 dashJapanese [or Asian] Mustard

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Steps

30 mins

1

Heat oven to 350°.
2

Mix your wet and dry ingredients in separate bowls.
3

Spread almonds evenly on a nonstick tinfoil lined cookie sheet.
4

Bake for 12 - 15 minutes. Check for crispness to your taste.
5

Pull almonds from oven and add them to your wet mixture. Mix well and shake off excess fluid quickly.
6

Quickly spread your almonds evenly back on the cookie sheet and place in oven for 12 - 15 more minutes stirring only once.
7

After roasting, place hot almonds in your dry ingredients mixture. Coat almonds well and press down and squeeze mixture on to your almonds. You'll want the powder to adhere to almonds firmly. The sweat from your cooling almonds will assist you in your efforts.
8

Shake off excess powder through a strainer if you enjoy a mild almond. Don't shake whatsoever if you like your almonds a bit spicer.
9

Authors Note: I do add additional Cayenne Pepper, Japanese Mustard and Powdered Salt to my dry ingredients at the end with great results. But that may be too much heat for some. ;0) Remember, you're the Chef! Get creative with this recipe and make it your own!
10

Instead of a conventional oven, I use a convection oven that uses direct circulating high heat to roast these Almonds. It works quite well so if you have one. The picture posted below of my convection oven has crispy chicken in it but you get the point. :0)
11

Lastly, know that the Cornstarch in this recipe acts as a binder as well as a sugar.

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on June 05, 2014 03:21

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

BeefyTenderloins @cook_110550863

October 08, 2024 05:35

Well I guess you shouldn’t be eating grapes, tomatoes, mushrooms and Parmesan cheese to name a few things that contain MSG naturally. It’s Not Poisonous…the fear around MSG is debunked and is based on racism.

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Keywords

Onion Mustard Cayenne Wasabi Horseradish Ginger Pepper Soy Garlic Almond

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Mike's Wasabi & Soy Roasted Almonds

Mike's Wasabi & Soy Roasted Almonds

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