3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
1 teaspoon peanut or vegetable oil
2 cups assorted nuts such as unsalted peanuts, whole almonds and cashew nuts
1 teaspoon sea salt
1 tablespoon brown sugar
1/4 cup shredded coconut
1/2 cup dried mango, cut into bite-size pieces
PREHEAT oven to 250°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt and brown sugar; toss to coat well.
SPREAD nuts in single layer on large baking sheet sprayed with no stick cooking spray.
BAKE 1 hour or until nuts are golden, stirring occasionally. Remove from oven. Sprinkle with coconut. Let stand 5 minutes. Transfer nut mixture to medium bowl. Add mango pieces; toss well.
Makes about 2 1/2 cups.