Ingredients

1 pound Brazil nuts -- unskinned , 1 pound almonds -- unskinned , 1 pound blanched cashews , 1/2 pound pine nuts , 1/4 pound muscat raisins or seedless dark raisins , 1/3 pound golden raisins , 1/3 cup Marsala or sweet vermouth , 1/2 pound shelled pistachio nuts , 1/4 cup shredded unsweetened coconut , 1/4 cup lightly salted sunflower seeds , 1/4 cup finely minced dried apricots , salt -- to taste , Worcestershire sauce -- to taste (optional)

Method

1. Preheat oven to 350 degrees F. Toast Brazil nuts, almonds, cashews, and pine nuts on cookie sheets until lightly browned and fragrant. Set aside to cool. , 2. In a medium saucepan, combine dark and golden raisins with Marsala. Bring to a boil, reduce heat, and simmer gently until liquid has evaporated (20 to 30 minutes). Set aside to cool. , 3. Combine cooled toasted nuts with raisins, pistachios, coconut, sunflower seeds, and apricots. Season with salt and Worcestershire sauce (if used). , Makes about 10 cups.