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I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very underwhelming. Despite using varying increasing amounts of wasabi, the spicy factor is non-existant.

I suspect the heat from baking causes wasabi flavor to lose it's intensity, so it must be added at the end. But, I haven't been able to find anything to coat the almonds to the outer shell and maintain the roasted/crunchy almond exterior.

Since wasabi powder is "matured" [and activated] with water and a short (covered) resting period, refining it into more powdery makes it stick better but still not spicy.

How do I get my wasabi almonds to come out spicy?

Note: I have also tried horseradish on almonds (which is just wasabi without food coloring) and baking it off.

Lam Chau
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6 Answers6

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Heating wasabi up drives off all the volatiles (Taste) so therefore the flavour needs to added cold. This is done in the same way that colours and flavours are added to jelly beans, by tumbling and then drying.

It is possible (highly probable) that they are using mustard which doesn't degrade as much with heat. They are only calling them wasabi nuts to use the latest food buzzword.

justkt
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Michel Van Mellaerts
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Wasabi can also be activated by oil. So. Make yourself a nice intense wasabi oil, add equal part by weight of maltodextrin, stir. Voila, a nice sticky powder perfect for adhering to your almonds.

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Just an opinion from me.

I took a look at your recipe. Have you tried to sprinkle extra couple of teaspoons of wasabi powder in between Step 9 & 10? I think if you sprinkle the wasabi powder between the almonds cool down, the powder will stick on the almonds and should give you the kick you are after.

Good Luck

Foodrules
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I simply toss my almonds (or edamame) in olive oil, dry roast them (single layer) about an hour. Remove from oven, let cool (a little), Spray them with "PAM" (olive oil), place in zip lock bag and toss in wasabi powder. The spray olive oil ensures that most all of wasabi powder adheres to the nuts. Be careful though~~~ the "spicy-ness" will blow your head off!!!

Ciaz
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perhaps do like chex mix and combine soy sauce with the wasabi and then sprinkle on your almonds and bake.

Manako
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Try using raw almonds soak them in water twelve hrs to remove toxins coat in a salt and wasabi powder mix and place in a dehydrator

drew
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