Wasabi Almonds Recipe - Allrecipes.com
Wasabi Almonds Recipe

Wasabi Almonds

Recipe by  

"Add some Asian-inspired flare to your snacking with these spicy wasabi-flavored almonds."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. Preheat oven to 275 degrees F. Line a sided baking sheet with greased foil or parchment paper.
  2. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain. Stir together wasabi powder, salt and cornstarch in a large bowl. Add almonds and toss to coat.
  3. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200 degrees F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store in an airtight container for up to a week
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Reviews More Reviews

Mar 23, 2009

I used three tablespoons of wasabi powder and couldn't taste it at all.

Apr 05, 2010

Houston, we have a problem! I really thank the previous reviewers because I wanted a wasabi flavor, so I used 3 Tb of wasabi powder, replaced the 1 Tb of water with 2 Tb of soy sauce and even added 6 drops Tabasco. No wasabi flavor, very little other flavor. The nuts came out crispy and nice, but that's it. I think the baking just bakes out the wasabi flavor. So, how does one get wasabi to stick to almonds without (a) having to bake the flavor away or (b) leaving an oily sticky green mess on the nuts to get all over people's fingers? I dk, but I'm determined to find a solution! Thanks again for helpful warnings.

Jul 13, 2009

I rather enjoyed the outcome of this recipe. However the wasabi powder I used was horrible and was not spicy at all. Need to figure out how to use wasabi paste.

Dec 28, 2008

I used 2 Tablespoons of wasabi powder per the recipe, but it barely had any wasabi flavor.

Jun 22, 2010

Made these twice now. The first time I thought the flavor was seriously lacking of wasabi. I figured it was maybe that my wasabi powder was old. The next time was with new wasabi, and still the same problem. I think the problem is, that baking mellows the wasabi too much. I do like how they come out nice and crisp and salty but bummed there is no wasabi flavor.

Jan 06, 2011

This recipe doesn't work. I have tried it three times using various amounts of water, wasabi powder and wasabi paste and the wasabi flavor came out very bland each time. Something does happen when it is baked that takes the zing out of the wasabi. Please correct this recipe or take it out of the database.

Feb 24, 2011

I tried this 3 ways - first as is. Second I let air dry. Third I tried using the dehydrator instead of the oven so as not to "kill" the heat of the wasabi in the conventional oven. I am saddened by the waste of ingredients and do NOT recommend this recipe as it simply does not work.

Jan 29, 2010

Didn't think to much about this one. The kosher salt overpowered it all. I thought the wasabi would be stronger, but maybe my powder was getting to be to old.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 6.3 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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