SPICY SNACK MIX

(can be stored airtight up to one month)

2 tablespoon soy sauce

2 tablespoons vegetable oil

2 teaspoon hot-pepper sauce

2 teaspoon curry powder

4 cups tiny fish-shaped pretzels

3 cups unsalted roasted peanuts

1 1/2 cups unsalted hulled pumpkin seeds

Heat oven to 275 F. Have two jelly-roll pans ready. Whisk soy sauce, oil and hot-pepper sauce in a large bowl until blended. Add curry powder, pretzels, peanuts and seeds. Toss gently with a rubber spatula to mix and coat. Spread evenly in pans. Bake 15 to 20 min., stirring twice, until lightly toasted.

makes 8 cups

per 1/2 cup: 252 cal; 9 g pro; 19 g carb; 17 g fat; 0 mg chol;

384 mg sod`