- 2 tablespoons curry powder
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cups salted roasted almonds
- 2 cups salted cashew halves
- 2 cups salted peanuts
- 1 cup flaked coconut
- 1/2 cup dried mangoes, chopped
- In a large microwave-safe bowl, combine the first five ingredients. Microwave, uncovered, on high for 30 seconds. Add the almonds, cashews, peanuts and coconut; toss to coat.
- Cook, uncovered, 5-6 minutes longer or until lightly browned, stirring after each minute. Add mangoes. Spread onto waxed paper to cool. Store in an airtight container. Yield: 7-1/2 cups.
Originally published as Curried Tropical Nut Mix in Country Woman October/November 2011, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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