6 teaspoons vegetable oil
1 cup popping corn
1/4 cup butter or margarine
2 teaspoons curry powder
1 teaspoon salt
1 (12 ounce) can mixed nuts

Pour half the oil and 1/2 cup of the corn in heavy skillet with tight lid and shake until popping stops. Repeat with other half of oil and remaining 1/2 cup popping corn. Heat butter with curry powder and salt in small saucepan until butter bubbles (but not brown). Add nuts to popped corn, drizzle curry mixture over and toss corn until well coated.