Shoyu Wasabi Roasted Almonds Recipes

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.

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

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.

Steps:

• Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
• Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven.
• Mix again and microwave it another 2 minutes.
• Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
• Transfer the almonds to a heavy rimmed baking sheet.
• Add the oil and toss to coat evenly.
• Add the salt and toss again.
• Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• Transfer to paper towels to cool completely, about 1 hour, before serving.
• Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
• Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

Steps:

• Preheat oven to 300°F.
• Spread almonds in one layer on a baking sheet (you may need two pans) - bake 15 minutes.
• While baking, mix tamari and sugar in a large bowl until sugar dissolves.
• Add hot almonds to bowl and stir to coat. Let sit in bowl 5 min, stirring occasionally.
• Return almonds to baking sheets (use slotted spoon so you don't get too much liquid).
• Bake 12 minutes, stir and rotate tray, then bake 12 more minutes until almonds are dark brown.
• Remove from oven, cool completely, then store in an airtight container.