These spicy, wasabi-coated nuts are finger-licking good! The pungent spice from the wasabi takes the lead role in this dish and adds an amazing, Asian-inspired flavor to this high-protein snack. These nuts store well and are a great quick treat. Make a double batch for your next party because they’re guaranteed to disappear fast!
Serves 8–10
• 1 egg white
• 1 tablespoon coconut aminos
• 1/2 pound (907 g) raw almonds
• 1/2-pound macadamia nuts
• 2 teaspoons (10 ml) coconut flour
• 21⁄2 tablespoons (30 ml) wasabi powder, plus more if desired
• 11⁄2 teaspoons (10 ml) sea salt
• Drizzle of olive oil
1. Preheat the oven to 275°F (140°C). Line a baking sheet with lightly oiled parchment paper.
2. Whisk egg whites and coconut aminos until frothy in a medium bowl. Add the nuts and stir so all are coated. Combine coconut flour, wasabi powder, and sea salt in a large sealable plastic bag, and shake. Add the nuts to the bag and shake until they are all well coated. Add more wasabi powder here if additional spiciness is desired.
3. Pour the nuts onto a lined baking sheet and toss so they are in a single layer. Bake for about 15 minutes, then turn off the heat, but let the nuts sit in the oven for another 10 minutes to continue roasting slowly. Cool, drizzle with olive oil, and serve.
More Recipes You'll Love
Wild wasabi nuts are a spicy, Asian-inspired snack with serious punch — almonds and macadamias coated in frothy egg white, wasabi powder, and sea salt. The slow roast keeps them crisp while the wasabi heat builds with every bite. Make a double batch, because this high-protein snack disappears fast.
Pro Tips
- Whisk the egg white and coconut aminos until genuinely frothy before adding the nuts. The foam is what makes the dry seasoning stick to every piece.
- The bag-shake method is the secret here — seal the nuts with the wasabi mixture and shake hard for an even, thorough coating.
- Bake at a low 275F and use the residual oven heat for the final 10 minutes. This dries the coating crisp instead of scorching the nuts.
- Add more wasabi powder during the coating step if you want extra heat — the recipe invites you to push it as far as you dare.
Frequently Asked Questions
How long do these wasabi nuts keep?
They store well in an airtight container for about a week, which makes them ideal make-ahead party snacks.
Can I use other nuts instead of almonds and macadamias?
Cashews or pecans work well with the wasabi coating. Keep the total weight about the same so the seasoning ratio stays right.
How spicy are these nuts?
The wasabi is the lead flavor — properly pungent and warming. Start with the base amount and add more only if you want to crank up the heat.
What does the coconut aminos do?
It adds a gentle savory-sweet note to the coating and helps the egg white foam cling to the nuts during the roast.
Recipe Card
- 1 egg white
- 1 tbsp coconut aminos
- 1/2 lb raw almonds
- 1/2-pound macadamia nuts
- 2 tsp coconut flour
- 21⁄2 tablespoons wasabi powder, plus more if desired
- 11⁄2 teaspoons sea salt
- Preheat the oven to 275°F. Line a baking sheet with lightly oiled parchment paper.
- Whisk egg whites and coconut aminos until frothy in a medium bowl. Add the nuts and stir so all are coated. Combine coconut flour, wasabi powder, and sea salt in a large sealable plastic bag, and shake. Add the nuts to the bag and shake until they are all well coated. Add more wasabi powder here if additional spiciness is desired.
- Pour the nuts onto a lined baking sheet and toss so they are in a single layer. Bake for about 15 minutes, then turn off the heat, but let the nuts sit in the oven for another 10 minutes to continue roasting slowly. Cool, drizzle with olive oil, and serve.
