By Helen

Yield: makes about 6 cups

Ingredients

• 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

Method

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.