Step 1

Mix 1 teaspoon of wasabi paste or wasabi powder with 1.5 tablespoons of Tamari and blend well. Mix through the almonds. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.

Step 2

Spread the almonds out on a baking tray lined with baking paper so they aren't touching each other and bake for 20 minutes, turning the almonds after 10 minutes.

Step 3

Once nuts are cool, mix through 2 teaspoons of wasabi powder.

Step 4

Store for up to 2 weeks in an airtight container as adding the wasabi makes them less suitable for longer storage. You can vary the amount of wasabi you add to taste. Use less wasabi for a more subtle flavour or more to turn up the heat.

Step 5

Mix 2 cups of raw almonds with 1.5 tablespoons of Tamari. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.

Step 6

Spread the almonds out on a baking tray lined with baking paper so they aren't touching each other and bake for 20 minutes, turning the almonds after 10 minutes.

Step 7

Store the cool nuts in an airtight container for up to 1 month for ultimate freshness- not that they will last that long.