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Spicy Nut Mix

Posted By Helen Jackson On October 18, 2011 @ 6:59 am In edible gifts,Finger Food Recipes,Recipes | 3 Comments

By Helen

Yield: makes about 6 cups


  • 2 cups (approx 300g) blanched peanuts
  • 1 cup cashew nuts
  • 1/2 cup mixed sunflower seeds and pumpkin seeds
  • 1 tablespoon fennel seeds
  • 1 clove garlic, finely chopped
  • 25g butter
  • 1 tablespoon rice bran oil (or neutral flavoured oil)
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons sea salt
  • 1/2 cup raisins
  • 1 cup rice bubbles
  • handful of crisp fried noodles, broken into smaller pieces


Preheat oven to 180 C.  Place nuts and all seeds in a roasting pan and bake for 15-20 minutes, stirring at intervals until nuts are golden.  Add garlic, butter, oil, curry powder, rice bubbles and noodles and mix well.  Bake a further 5 minutes.
Allow to cool.
Store in a sealed plastic or glass container.

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