Hubby loves peanuts – roasted, raw, boiled peanuts. He loves mixed nuts and he loves Cajun roasted or seasoned.
I also like to make him a “trail mix” as he also loves raisins. This recipe has a bit of all that he loves. And this recipe would be a great one to serve at receptions, family gatherings, tailgating, or just healthy snacking. Try some soon.
And come back Friday – there may be a quick giveaway – I have been remiss…I blame a wonderful enjoyable retirement life! You should try it sometime!
2 cups whole almonds
2 cups pecan halves
2 cups roasted, salted pumpkin seeds
2 cups sunflower seed kernels
1 (15-ounce) box golden raisins
1 (10-ounce) bag dried cherries (I will probably use cranberries as that is what I like)
1/2 cup butter, melted
1/2 cup honey
1 Tbsp curry powder
1 tsp salt
1 tsp ground red pepper
Preheat oven to 250 degrees (nuts need to roast slow). Line a roasting pan with aluminum foil and set aside.
In a large bowl, combine almonds, pecans, pumpkin seeds, sunflower seeds, raisin, and cherries.
In a small bowl, whisk the melted butter, honey, curry powder, salt, and red pepper until combined. Pour this mixture over the nut mixture and toss until all is coated. Spread the coated nut mixture in an even layer in the prepared pan. Bake for 1 hour, and stir every 15 minutes. Remove and spread in a single layer on parchment paper to cool. Sprinkle with kosher salt and let cool completely. Store in an airtight container. I like to use my large Ball Jars.