These double-spiced ginger wasabi roasted almonds are the bomb, y'all. They're sweet, spicy, crunchy, snacky heaven.
Every Monday, our friend Rob comes over to watch an episode of MST3K or Riff Traxx, and every week he shows up with a fantastical snack. (Don't tell him, but we'd have him over even if he showed up empty-handed!) Last week, he brought a jar of homemade roasted nuts that his wife, Bonnie, made. They were sweet like maple but had a little cayenne kick. That sweet-and-spicy combo is the inspiration for these ginger wasabi roasted almonds.
The idea got into my head about halfway through watching The Last Shark, and I couldn't get it out of my head. And I'm delighted to say that these ginger wasabi roasted almonds are exactly how I pictured them. So flavorful, and satisfying. They appeal to my sweet tooth and my taste for spicy.
Ginger-Wasabi Roasted Almonds
- 3 tablespoons soy sauce
- 3 tablespoons maple syrup - OR agave nectar
- 2 tablespoons wasabi powder
- 2 teaspoons ground ginger
- 2 cups raw almonds
- Preheat the oven to 350F.
- In a large bowl, toss together all of the ingredients, making sure to coat the almonds really well (and really evenly!).
- Bake for 12-16 minutes, stirring every 4 minutes, being especially careful to check the almonds on the edges of the pan. Those will burn first, so make sure to stir thoroughly each time. During the last 4 minutes, I recommend checking on these babies every minute or two, to prevent burning. You don’t have to stir every minute, but definitely check in. The variance in baking time depends on a lot of things. Larger almonds will need more time, for example. Humidity in your kitchen will also impact cooking time. Your ginger wasabi almonds are ready when the pan is on the dry side and the almonds have hardened a bit. If you taste one while it’s cooking, don’t worry if it’s a little bit chewy – they will get crunchier once they’re cooled. Trust me: I have burnt roasted nuts before, because I was waiting for them to get crunchy. Don’t be like me!
- Let them cool to room temperature – about 10-15 minutes – then transfer to your storage container of choice.
- Your ginger wasabi roasted almonds will keep for 2-3 days in an airtight container at room temperature. And, I’ll be honest, I kept mine for a full week and lived to tell the tale. But officially, I am saying 2-3 days.