1 egg white
1 tablespoon water
1 pound (3 cups) Mandelin Natural Whole Almonds
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch
Preheat oven to 275°F. Line a sided baking sheet with greased foil or parchment paper.
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.
Spread almonds on baking sheet in a single layer, and bake 30 minutes.
Gently stir, reduce temperature to 200°F and continue baking 20 more minutes.
Let cool completely before serving. Serve, or store airtight for up to a week.
Almond Board of California