2 tbsp. butter
4 c. walnut pieces
1 1/2 tbsp. curry powder
1 tbsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. sugar

Melt butter in large skillet over medium heat. Add nuts and saute 3 to 4 minutes, tossing often. Stir in curry, cumin, salt and sugar. Saute, tossing frequently, 2 to 3 minutes. Cool, then store in airtight container up to 2 weeks. Makes 4 cups.