Shoyu Wasabi Roasted Almonds - cooking recipe

Ingredients

4 -5 cups raw skin-on almonds
marinade
5 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon powdered sugar
dry ingredients
5 tablespoons wasabi powder (the fake stuff. should contain horseradish, mustard, some sort of citric component and food coloring)
1 teaspoon cornstarch
1 teaspoon finely ground sea salt
optional dry ingredients
horseradish powder (if you want to kick up the burn) (optional)
coleman mustard powder (added burn) (optional)
cayenne pepper (for a lingering burn) (optional)

Preparation

Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350.
Spread almonds on the sheet to a single layer. Bake for 10 minutes.
While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine.
After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done.
Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts). Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.