I've included sparkling sake in previous Football Foodie posts and just couldn't resist pairing it with these spicy nuggets. First ever FF repeat!

The quiet before the storm.  Less then eight days left to come up with a plan for the Super Bowl.

If you are a Saints fan, you’re checking room rates, ticket brokers and staring at maps looking for ways to shave time off the 13 hour drive from New Orleans to Miami.

If you are a Colts fan, you’re debating purchasing the game day package from Costco that includes game tickets, plane tickets, hotel room, and a pre-game bar.

Everyone else?  Well, we’re still figuring out what type of food to serve next Sunday.

Keeping today’s post short because, mostly because it’s Saturday and everyone knows blog traffic goes to hell on Saturdays.  Also because today’s Football Foodie item takes five hours to make, so the last thing I need to do is take up your valuable cooking time with words words words!  (Third reason?  Spent the day in Santa Barbara and now that I’m home, all I want to do is take a nap.)

14 Days of Super Bowl Recipes: Wasabi Peas!

You will need…


Peas the size of boulders!

1 pound bag of frozen peas
2 tablespoons of rice vinegar (or white wine vinegar, but preferably )
4-5 teaspoons (depending on taste) of powdered wasabi
1 teaspoon of mustard powder
5-6 hours

Optional -  1-2 teaspoons of tahini, if you can find it.

Note – If you want to use whole dried peas, rehydrate them, then dehydrate them again you can.  In my experience whole dried peas are almost impossible to find, even from nature marts and weird hippie places that sell granola by the bin-full.

Preheat the oven to 225º.

Are we done with the photo porn jokes? No? Then look! Pea porn!

Defrost the peas by running under hot water and then drain well.

Peas are singing, "Hot, hot, hot."

Put them in the warm oven to dehydrate for the next four to five hours, shaking every 45 minutes or so for even baking.

Time elapse photography really doesn't work in blog-form.

When the peas are almost dehydrated (they should still be a bit chewy), remove them from the oven.

Surprisingly, the peas still look pretty green.

In a bowl, combine the wasabi, mustard and vinegar to make a marinate for the peas.  Coat well and return to the oven for about another 60-90 minutes, until they have almost completely dried out and the taste of vinegar has completely burned off.

Serve right away, or store for up to three days.

Store store store.

If the peas get too most again while being store before serving, you can pop them back into a 225º oven for about 20-30 minutes to restore the proper wasabi pea texture.

Day 5 – 14 Days of Super Bowl Recipes: New Orleans Style Pimm’s Cups & Cucumber Tapas
Day 4 – 14 Days of Super Bowl Recipes: Smokey Cowboy Caviar
Day 3 – 14 Days of Super Bowl Recipes: Citrus Marinated Warm Olives
Day 2 – 14 Days of Super Bowl Recipes: Fried Chickpeas (Ceci Fritos)
Day 1 – 14 Days of Super Bowl Recipes: Salted Honey Roasted Pecans

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6 Responses to Wasabi Peas: 14 Days of Super Bowl Recipes

  1. Elliot says:

    I just had plain store bought wasabi peas while watching the superbowl

  2. Elliot says:

    But I do want to try this recipe!

  3. Bowl Snacks says:

    Awesome. I am sure to bring joy to all my friends. They love these snacks. thank you for posting the recipe. Peace

  4. Christine D. says:

    I have wasabi paste? How much should I use? Thanks. I can’t wait to make these.

    • sarah sprague says:

      You know, I’ve never tried to make these with wasabi paste so I don’t know. Sorry!

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