Two weeks ago, I got hold of these incredible wasabi almonds from Tom’s Farm. They were delicious, absolutely rocked my world.
“So,” I told myself, “you’ve gotta make these bad boys!”
So I went out and bought almonds from Santi’s. The wasabi almonds I had from Tom’s Farm had a nice faint dose of sweetness, which tells me and was ready to go.
I just had one problem.
Ready-to-eat wasabi powder is impossible to come by without ordering online. The wasabi powder that’s available in the grocery stores is a powder designed to become wasabi paste, ideal for dipping sauces. The wasabi powder I wanted, like Tom’s Farm, should be spicy from the get-go, rather like wasabi French fry seasoning.
So I shifted to another option: honey butter almonds!
I took a cup and a half of roasted almonds and cooked them for about five minutes in a skillet over low to medium heat with three tablespoons of butter, three tablespoons of honey, and three tablespoons of white sugar. I also put in a half teaspoon of cinnamon.
After I had cooked the almonds in the butter mixture, I removed the almonds and laid them on wax paper to cool. After about 30 minutes, I transferred them to a zip-lock bag where I cracked them loose from each other.
The final step was to put some powdered sugar into the bag, then shake it to distribute the sugar. I stored the almonds in a Lock N’ Lock Twist container.
They were delicious and not too sweet, contrary to what we’d think with all the ingredients we’d just cooked them in. LOL
