How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox) 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.
Wasabi can also be activated by oil. So. Make yourself a nice intense wasabi oil, add equal part by weight of maltodextrin, stir. Voila, a nice sticky powder perfect for adhering to your almonds.