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.