Curry-Spiced Chocolate Nut Mix

  • Prep-Time 40 Mins
  • Cook-Time 30 Mins
  • Servings 20


  • 1 cup Sun-Maid Golden Raisins
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. hot or mild curry powder
  • 1 tsp. kosher salt
  • 3 cups combination of raw, unsalted nuts and seeds such as pistachios, pecans, walnuts, sunflower seeds, pumpkin seeds
  • 1/4 cup crystallized ginger, finely chopped
  • 1 cup milk chocolate chips


  • 1

    PREHEAT oven to 350˚F.

  • 2

    COMBINE sugar, curry and salt in a small bowl. Set aside.

  • 3

    FILL a medium saucepan half-way with water; bring to a boil. Remove from heat.

  • 4

    ADD nuts and seeds to water and let stand 30 seconds. Drain well. Transfer to a large bowl.

  • 5

    SPRINKLE nuts and seeds with sugar mix. Stir well to evenly coat. Spread on a parchment or foil-lined baking sheet.

  • 6

    BAKE 20-30 minutes stirring every 10 minutes until nuts are evenly toasted.

  • 7

    ADD raisins and ginger to hot nuts. Cool. Mixture will crisp more as it cools.

  • 8

    MIX in chocolate chips. Store in an airtight container. Stir to un-clump before serving if needed.

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Nutrition Facts

  • Serving Size: 1/4 cup
  • Servings: 20


  • Calories: 186
  • Calories from Fat:
% Daily Value*
  • Fat 12g
  • Saturated Fat 3g
  • Cholesterol 2mg
  • Sodium 83mg
  • Carbohydrate 18g
  • Fiber 2g
  • Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs