This is a recipe from my mother-in law, Bonnie (she's the best, in case you didn't know). I made these last week, but I think I used more than 1 pound of almonds. The result of this is that the wasabi taste was very subtle. Some people loved it (Hilary, missionaries) and some people wanted more wasabi (Russ, Craig, myself). Either way they are a great snack, really good for your skin! Enjoy!
Slow Cooker Roasted Wasabi Almonds
1 egg white
1 tablespoon water
1 tablespoon soy sauce
1 pound raw almonds
2 teaspoons cornstarch
2 tablespoons wasabi powder (in the oriental section of the grocery store)
1 teaspoon kosher salt
Use a 2-quart slow cooker (you can use a big one, but stay close by and stir often to ward off possible burning).
In a bowl, whisk together the egg white, water, and soy sauce until it's foamy.
Toss the almonds in this mixture until they are wet. Set aside.
In a zippered plastic bag, combine the wasabi powder, kosher salt, and cornstarch.
Drain any additional liquid from the almonds, and then dump the wet almonds into your zippered bag. Close well and shake until the almonds are nicely coated.
Pour these coated almonds into your slow cooker and cover. Cook on low for 2 to 4 hours, or until toasty (the almonds will brown a bit and you'll definitely smell them. They will NOT be crunchy, but don't worry, they will be later!)
Spread out a layer of foil or parchment paper onto the countertop and dump out the nuts. Let the almonds dry completely before munching. Store in an air-tight container in the refrigerator.