Wasabi Coated Peanuts Recipes

Steps:

• In large microwavable bowl, mix cereal, corn snacks, chow mein noodles, pretzels and peanuts.
• In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in garlic powder, soy sauce and chow mein seasoning mix with wire whisk until well mixed. Pour over cereal mixture, stirring until evenly coated.
• Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture looks dry and crisp. Spread on paper towels; cool 15 minutes. Place in serving bowl; stir in wasabi-coated peas. Store in airtight container.

Steps:

• 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.
• 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.
• 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.
• 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.
• Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Steps:

• Preheat oven to 275.
• Line a baking sheet with greased foil or parchment paper. (I skipped this step, and I baked mine in a glass baking dish without foil or parchment paper).
• Whisk egg white and water together until foamy.
• Add peanuts and toss to coat with the egg-water mixture.
• Transfer to a sieve and toss gently and let drain.
• Stir together wasabi powder, salt, and cornstarch in a large bowl.
• Add peanuts and toss to coat with the wasabi mixture.
• Spread peanuts on a single baking sheet in a single layer and bake 30 minutes.
• Gently stir, and reduce temperature to 200 F and continue baking 20 more minutes.

Steps:

• Combine pretzel sticks, almonds, edamame, peanuts, and wasabi peas in a gallon-sized zip-top bag. Seal bag and shake until thoroughly combined.