Slow Roasted Curry Snack Mix

• SPICE MIX COATING
• 1 stick unsalted butter
• 3-5Tablespoons Worcestershire sauce
• 1Tablespoon Madras curry powder (Sun brand is excellent)
• 1 Tablespoon ground toasted cumin
• 1/2 Tablespoon ground toasted coriander seed
• 1 teaspoon garlic powder
• 1Tablespoon tamari
• 1/2 teaspoon cayenne
• 1Tablespoon demerara/raw sugar
• DRY MIX 10 cups dry mix
• 2 cups unsalted roasted soybeans
• 1 1/2 cups All Bran
• 1 1/2 cups Wheat Chex
• 2 cups roasted peanuts
• 1 1/2 cups Extra Cheddar Gold Fish
• 1 1/2 cups thin pretzel stix, broken into 2 inch pieces

1. Simmer melted butter thru sugar for 10 minutes. Taste and adjust seasoning as needed (you can also add a bit more butter if spice mix is too thick.) Simmer another 10 minutes. Meanwhile,measure and combine dry ingredients.rn:
2. Remove 1/4 c. of spice coating and reserve. Gradually add rest of spice coating to dry mix, tasting as you go. Toss very thoroughly, to coat all. Add more spice mix and/or up to 3 cups more dry mix for best flavor balance.
3. Spread out in single layers in 2 half sheet pans.rn250 degrees about 1 hour, stirring about 3 times, til crunchy and flavorful.

spice mix coating, butter, worcestershire sauce, curry, ground toasted cumin, ground toasted coriander seed, garlic, tamari, cayenne, sugar, mix, soybeans, bran, cups wheat, peanuts, stix

Taken from food52.com/recipes/21607-slow-roasted-curry-snack-mix (may not work)