I have an absolute addiction to the Blue Diamond Wasabi and Soy almonds! I could eat them until my eyes water, and then eat some more. They are not the cheapest snack, especially when you eat them like I do. I need to limit myself to the one ounce portion size recommended for heart health;). So, when I saw that blue diamond had a recipe for wasabi almonds, I couldn't wait to try them out. (my previous attempts to recreate them have never lived up to the original!) The first thing I saw was that I had been seriously under portioning the wasabi powder. This recipe called for 2 whole tablespoons! I liked the fact it called for an egg white; I individually freeze egg whites whenever I need just a yolk. I am always looking to thin out the bulging pantry and fridge/freezer. When I reached the stir part in the baking, I noticed that the almonds were stuck in a giant chunk. So when I "gently stirred" I actually beat the almonds apart with a wooden spoon:). The end result was very tasty, but they aren't the sinus clearing awesomeness that the Blue Diamond ones are. I think I will have to include soy next time I make them.
1 egg white
1 T water
1 lb (3 cups) whole natural almonds
2 T wasabi powder
2 t coarse salt
2 t cornstarch
Preheat oven to 275F. Line a sided baking sheet with greased foil or
parchment paper. Whisk egg white and water together until foamy. Add
almonds and toss to coat. Transfer to a sieve; toss gently and let
Stir together wasabi powder, salt and cornstarch in a large bowl. Add
almonds and toss to coat. Spread almonds on baking sheet in a single
layer, and bake 30 minutes. Gently stir, reduce temperature to 200F and
continue baking 20 more minutes. Let cool completely before serving.
Serve, or store airtight for up to a week.