1/2 c. butter
1/4 c. soy sauce
2 c. blanched whole almonds
4 c. salted Spanish peanuts
2 c. golden raisins
1 can (3 oz.) chow mein noodles
1/4 c. sesame seeds
1 can (3 1/2 oz.) canned coconut

Heat butter and soy sauce in large skillet over low heat. Add almonds. Cook, stir constantly for 5 minutes. Add peanuts, raisins, noodles, seeds. Stir constantly until noodles brown, about 10 minutes. Add coconut. Spread 1/2 of the mixture into a jelly roll pan.

Bake 8-10 minutes, 350 degree oven. Cool on paper towels. Repeat with other half of mixture. Store in airtight container up to 1 month.