Our next instalment of Operation Homemade Christmas features the ubiquitous wasabi nuts. A lightly salted snack that our family are pretty darn keen on, especially when washed down with a Sapporo beer. This particular recipe comes from our favourite veggie haunt in Brighton, Terre A Terre.
300g of whole unsalted nuts
2 tablespoons of wasabi powder
20g caster sugar
salt and freshly ground black pepper
Bake the nuts on a roasting tray at 160C / Gas Mark 3 for 15 – 20 minutes until, they re golden brown. Make up 1.5 tablespoons of the wasabi powder into a paste, according to the packet instructions. Bring the sugar and the water to the boil in a small pan, remove from the heat and add the wasabi paste, mixing in thoroughly. Add the nuts to this wasabi syrup and coat them well, turning them over with a spoon. Then sprinkle the remaining half tablespoon of wasabi powder, add seasoning to taste, and stir again. return the coated nuts to the roasting tray and bake at 110C / Gas Mark 1/4 for about 45 minutes, until they are dry and crunchy. Allow the nuts to cool down and store in an airtight container.