I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very underwhelming. Despite using varying increasing amounts of wasabi, the spicy factor is non-existant.
I suspect the heat from baking causes wasabi flavor to lose it's intensity, so it must be added at the end. But, I haven't been able to find anything to coat the almonds to the outer shell and maintain the roasted/crunchy almond exterior.
Since wasabi powder is "matured" [and activated] with water and a short (covered) resting period, refining it into more powdery makes it stick better but still not spicy.
How do I get my wasabi almonds to come out spicy?
Note: I have also tried horseradish on almonds (which is just wasabi without food coloring) and baking it off.