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.
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Houston, we have a problem! I really thank the previous reviewers because I wanted a wasabi...