Wasabi peanuts? Anyone know how to make your own?

Question

My uncle purchased some from a specialty peanut store, but I'm wondering how easy it would be to make your own. Anyone tried? Any recipes?

I really do mean Wasabi Peanuts -- would appreciate any advice on making these.

Answer 1

This is the closest I could find. Just substitute peanuts for almonds and Im sure it will come out great!

Wasabi Almonds

1 egg white
1 tablespoon water
1 lb natural almonds (brown skin on)
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch

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 & water together until foamy.
4. Add almonds & toss to coat.
5. Place almonds in a seive to allow excess eggwhite 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 200F and continue baking for a further 20 minutes.
10. Let cool completely.
11. Serve now or store in an air tight container for up to a week.

Answer 2

Wasabi Peanuts Recipe

Answer 3

This Site Might Help You.

RE:
Wasabi peanuts? Anyone know how to make your own?
My uncle purchased some from a specialty peanut store, but I'm wondering how easy it would be to make your own. Anyone tried? Any recipes?

Answer 4

Lightly beat some egg whites. Add dried wasabi powder. Bake until nearly dry

Answer 5

They are made with a dusting of Wasabi mustard powder. Might try an Asian food store. Try net search using search word: Wasabi peanuts recipes........ Good Luck.......

Answer 6

♡You've already got some good answers on how to make them, but if you decide you'd like to order them, you can do so here:
http://www.nutsonline.com/nuts/peanuts/wasabi.html
http://www.hammacher.com/publish/70565.asp?source=CJ
http://www.thepeanutshop.com/c/WasabiPeanuts/
http://www.thepeanutshop.com/vcart/itemblock/?itemblock=13
They're actually not that expensive.
I LOVE wasabi peanuts and luckily I live in Japan so they're easy to come by!
I'm sure making your own would be fun though.(*^o^*)
Hope this helps!♡

Answer 7

Wasabi Peanuts

I N G R E D I E N T S
1 egg white
1 tablespoon water
1 pound (3 cups) whole natural peanuts, or nut of choice
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch


I N S T R U C T I O N S
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 peanuts 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.

or try this one:

Sesame Five-Spice Peanuts

Servings - Makes 15 cups (3.75 L)

Ingredients:
- 4 large egg whites
- 3/4 cup (175 mL) soy sauce
- 1/4 cup (50 mL) dark sesame oil
- 4 tsp (20 mL) rice vinegar
- 4 lbs (1.8 kg) raw shelled peanuts
- 1-1/3 cups (325 mL) superfine sugar
- 2 tbsp (25 mL) fine salt
- 4 tsp (20 mL) wasabi powder
- 4 tsp (20 mL) shichimi togarashi (Japanese red pepper mix)
- 2 tsp (10 mL ) Chinese 5-spice
- 1 cup (250 mL) toasted sesame seeds

Preparation:

Preheat oven to 300ºF.

Beat egg whites, soy sauce, sesame oil and vinegar in a large bowl until frothy. Add peanuts and toss well to coat. Drain in a colander and let sit for 8 minutes.

Combine sugar, salt, wasabi powder, shichimi togarashi and 5-spice powder in a bowl. Toss peanuts with sugar-spice mixture to coat.

Spread peanuts on sheet pan(s) in a single layer. Bake 12 minutes. Shake the sheet pan(s) to stir peanuts and reduce oven temperature to 275ºF. Bake 45 minutes. Remove sheet pan(s) from the oven, pour sesame seeds over peanuts and stir with a spatula to coat peanuts evenly with seeds. Return to oven and bake 15 minutes longer. Remove from the oven and stir peanuts to loosen; allow to cool for 30 minutes. Store in an airtight container (or freeze in an airtight container).

Nutritional information:
Approximate values per 1/4 cup (50 mL) serving: 228 calories, 8.8 g protein, 17 g total fat (of which 8.1 g is monounsaturated), 10 g carbohydrates.

Answer 8

You probably mean wasabi peas....

REDIENTS

* 3 cups dried whole peas
* 1 1/2 cups Mirepoix (diced celery, carrots and onion)
* 3 tablespoons olive oil
* 1 pinch salt to taste
* 1/4 teaspoon onion salt, or to taste
* 1/2 teaspoon garlic powder, or to taste
* 1/4 cup wasabi powder
* 2 tablespoons tahini (sesame-seed paste)
* 2 tablespoons rice vinegar
* 1 teaspoon Dijon mustard

DIRECTIONS

1. Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
2. Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
3. Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
4. While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
5. Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Answer 9

add horseradish powder when roasting raw unshelled peanuts