1/4 cup honey
4 teaspoons Thai green curry paste or hot curry powder
2 teaspoons olive oil
1 1/4 teaspoons salt
1 cup cashews
1 cup macadamia nuts
1 cup almonds
1 cup pecan halves
1/3 cup sweetened shredded dried coconut

In a bowl, mix honey, curry paste, olive oil and salt. Add all the nuts and the coconut; mix well. Spread in a single layer on a 15 x 10-inch pan. Bake at 300 degrees F, turning often with a wide spatula, until nuts are dark gold, about 30 minutes.

Remove from oven and turn nuts often as they cool. Serve warm or cool.

Yields about 4 cups.

NOTE: If making nuts up to 1 week ahead, cool, package airtight, and chill.