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  • Serves 6
  • 30 minutes
  • Difficulty Easy
  • 8 Ingredients

56 Comments

A tasty Indian nibble mix which packs a bit of a punch.


Ingredients (serves 6)

  • 1/2 cup Raw cashews
  • 1/2 cup Blanched almonds
  • 1/2 cup Changs original fried noodles
  • 20 grams Puffed rice
  • 1/2 cup Sultanas
  • 1 cup Cornflakes
  • 1 1/2 tablespoons Curry powder
  • 2 tablespoons Peanut oil

Method

  1. Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease. Place the cashews, almonds, noodles, cornflakes and puffed rice in a medium bowl. Place in a small bowl. Place the sultanas in a separate small bowl.
  2. Add 1 1/2 tablespoons of the extra oil and 1 tablespoon of curry powder to nut mixture and toss to coat. Divide the remaining oil and curry powder between the sultanas. Toss to coat.
  3. Spread the nut mixture over 1 prepared tray. Bake in oven for 6 minutes. Add the sultanas to the nut mixture and bake for a further 6 minutes or until golden. Remove the nut mixture from oven. Set aside on the trays to cool completely.
  4. Combine the nut mixture in a large bow or canister.

Notes

I use Keens curry powder however, you can choose from a variety. Dried peas can also be added if desired.

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