In a large bowl, toss together all of the ingredients, making sure to coat the almonds really well (and really evenly!).
Spread the almonds out on on a cookie sheet lined with a Silpat or parchment paper. If there’s any liquid left in the bowl, use a spoon or rubber spatula to scrape it out, and drizzle it over the almonds.
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.