Ingredients

Instructions

  1. Preheat the oven to 275°F.
  2. Line a baking sheet with Release Foil or lightly greased foil or lightly greased parchment paper.
  3. Whisk the egg white and water together until foamy.
  4. Add almonds and toss to coat.
  5. Place almonds in a sieve to allow excess egg white to drain off toss lightly as you are draining them.
  6. Stir together the wasabi, cornstarch & salt in a large bowl or zip lock plastic bag.
  7. Add almonds and toss to coat.
  8. Spread the almonds on the baking sheet single layer and bake for 30 minutes.
  9. Stir gently lower heat to 200°F and continue baking for a further 20 minutes.
  10. Let cool completely.
  11. Serve now or store in an airtight container for up to a week.