CC license


  • 500 gm (~1 lb) of shelled, raw, unsalted peanuts
  • 1 egg white
  • 1 tablespoon water
  • 4 tablespoons Wasabi powder
  • 2 teaspoons of sea salt
  • 2 teaspoons cornstarch


  1. Preheat the oven to 135oC (275oF).
  2. Whisk egg white  and water together until the mixture is foamy in a large bowl that can easily hold the peanuts.
  3. Add peanuts to the egg white mixture and stir gently until the all of the egg white coats the peanuts.
  4. Put the Wasabi powder, salt and cornstarch into a bowl. Mix the ingredients together.
  5. Mix the Wasabi mixture into the bowl of peanuts. Stir gently until the coating covers the peanuts.
  6. Spoon out the Wasabi peanuts on to a foil covered cookie sheet . Bake for 30 minutes.
  7. Remove the nuts from the oven and let cool.
May be kept for a week in an airtight container.