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Mike's Wasabi & Soy Roasted Almonds
Mike's Wasabi & Soy Roasted Almonds

Before you jump to Mike's Wasabi & Soy Roasted Almonds recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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We hope you got benefit from reading it, now let’s go back to mike's wasabi & soy roasted almonds recipe. To make mike's wasabi & soy roasted almonds you only need 20 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Mike's Wasabi & Soy Roasted Almonds:
  1. Use Nuts & Baking the Nuts
  2. Take 5 cup Almonds [de-shelled - skins on]
  3. Use 1 large Cookie Sheet
  4. Provide 1 large Non-Stick Tinfoil
  5. Take Wet Ingredients [mix well]
  6. Prepare 1/3 cup Soy Sauce [if you find you need need more soy just add it]
  7. Take 1 tsp Granulated Garlic Powder
  8. Provide 1 tsp Granulated Onion Powder
  9. Take 1 tsp Cayenne Pepper [optional]
  10. Use 1 medium Mixing Bowl
  11. Get Dry Ingredients [mix well]
  12. Take 6 tbsp Wasabi Powder [purchase tinted green with horseradish & asian mustard included]
  13. You need 1 tsp Fine Powdered Salt
  14. Prepare 1 tsp Cornstarch
  15. Use 1 medium Mixing Bowl
  16. Prepare Options In Your Dry Ingredients
  17. You need 1 tsp Ground Ginger Powder
  18. Prepare 1 tsp Cayenne Pepper & Fine Powdered Salt
  19. Get 1/4 tsp Chinese 5 Spice [I haven't tried this spice addition yet but most say they prefer it]
  20. Get 1 dash Japanese [or Asian] Mustard
Steps to make Mike's Wasabi & Soy Roasted Almonds:
  1. Heat oven to 350°.
  2. Mix your wet and dry ingredients in separate bowls.
  3. Spread almonds evenly on a nonstick tinfoil lined cookie sheet.
  4. Bake for 12 - 15 minutes. Check for crispness to your taste.
  5. Pull almonds from oven and add them to your wet mixture. Mix well and shake off excess fluid quickly.
  6. Quickly spread your almonds evenly back on the cookie sheet and place in oven for 12 - 15 more minutes stirring only once.
  7. After roasting, place hot almonds in your dry ingredients mixture. Coat almonds well and press down and squeeze mixture on to your almonds. You'll want the powder to adhere to almonds firmly. The sweat from your cooling almonds will assist you in your efforts.
  8. Shake off excess powder through a strainer if you enjoy a mild almond. Don't shake whatsoever if you like your almonds a bit spicer.
  9. Authors Note: I do add additional Cayenne Pepper, Japanese Mustard and Powdered Salt to my dry ingredients at the end with great results. But that may be too much heat for some. ;0) Remember, you're the Chef! Get creative with this recipe and make it your own!
  10. Instead of a conventional oven, I use a convection oven that uses direct circulating high heat to roast these Almonds. It works quite well so if you have one. The picture posted below of my convection oven has crispy chicken in it but you get the point. :0)
  11. Lastly, know that the Cornstarch in this recipe acts as a binder as well as a sugar.

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