Here is a recipe I came across for making Wasabi Almonds in a slow cooker. Using a slow cooker set on low is just enough to drive the moisture off without destroying the wasabi flavour.
Ingredients
1 egg white
1 Tbsp water
1 Tbsp soy sauce
1 lb. (500 gms) raw almonds
2 tsp cornstarch
2 Tbsp Namida® 100% Pure Wasabi Powder
1 tsp kosher salt (or non iodised salt)
Method
Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning).
In a bowl, whisk together the egg white, water, and soy sauce until it’s foamy.
Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch.
Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.
Pour these coated almonds into your slow cooker and cover.
Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you’ll definitely smell them.) They will NOT be crunchy at this point, but all good things come to those that wait. 🙂
Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts.
Let the almonds dry completely before munching.
Store in an air-tight container in the refrigerator.
This gives a mild wasabi flavour to the almonds. personally I would use 4 times more wasabi powder next time to give it more of a kick, but’s that just me :).
