Shoyu Wasabi Roasted Almonds Food

WASABI ALMONDS

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.

SHOYU WASABI ROASTED ALMONDS

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.

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.

SHOYU WASABI ROASTED ALMONDS

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.