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Wasabi Almonds

Rated as 1.89 out of 5 Stars

"Add some Asian-inspired flare to your snacking with these spicy wasabi-flavored almonds."
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servings 168 cals
Original recipe yields 16 servings


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  1. Preheat oven to 275 degrees F. Line a sided baking sheet with greased foil or parchment paper.
  2. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain. Stir together wasabi powder, salt and cornstarch in a large bowl. Add almonds and toss to coat.
  3. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200 degrees F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store in an airtight container for up to a week

Nutrition Facts

Per Serving: 168 calories; 14.4 g fat; 6.3 g carbohydrates; 6.3 g protein; 0 mg cholesterol; 246 mg sodium. Full nutrition

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Read all reviews 9
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I used three tablespoons of wasabi powder and couldn't taste it at all.

Houston, we have a problem! I really thank the previous reviewers because I wanted a wasabi flavor, so I used 3 Tb of wasabi powder, replaced the 1 Tb of water with 2 Tb of soy sauce and even a...

I rather enjoyed the outcome of this recipe. However the wasabi powder I used was horrible and was not spicy at all. Need to figure out how to use wasabi paste.

I used 2 Tablespoons of wasabi powder per the recipe, but it barely had any wasabi flavor.

Made these twice now. The first time I thought the flavor was seriously lacking of wasabi. I figured it was maybe that my wasabi powder was old. The next time was with new wasabi, and still the ...

This recipe doesn't work. I have tried it three times using various amounts of water, wasabi powder and wasabi paste and the wasabi flavor came out very bland each time. Something does happen wh...

I tried this 3 ways - first as is. Second I let air dry. Third I tried using the dehydrator instead of the oven so as not to "kill" the heat of the wasabi in the conventional oven. I am saddene...

Didn't think to much about this one. The kosher salt overpowered it all. I thought the wasabi would be stronger, but maybe my powder was getting to be to old.

They turned out absolutely pure salt. I did exactly as it said, and they turned out salt covered salt. No wasabi flavor at all.