Spicy Fruits and Walnut Popcorn

California Walnut Board
  • Yield: 11 cups
  • Prep: 15 mins
  • Cook: 15 mins

Stir well before serving so the nuts and raisins don't get lost in the bottom of the bowl!


2large egg whites
1tablespoon Worcestershire sauce
2tablespoons sweet paprika
1-1/2teaspoon cayenne
1tablespoon ground cumin
1tablespoon curry powder
1-2teaspoon kosher salt (use the lesser amount if using lightly salted microwave popcorn)
1teaspoon freshly ground black pepper
2cups walnuts, toasted and coarsely chopped
9cups freshly popped unsalted popcorn
1cup golden raisins


  1. Preheat the oven to 325F. Line a large baking tray with parchment paper or no-stick aluminum foil; set aside.
  2. In a large bowl, combine the egg whites, Worcestershire sauce, paprika, cayenne, cumin, curry, salt, and pepper; whisk until very well combined. Add the walnuts and toss well to coat completely. Add the popcorn and toss until the popcorn is well-speckled with the spice mixture — you will still see a lot of the white, but that's fine.
  3. Transfer the mixture to the prepared baking tray and spread it out over the entire sheet. Bake until the coating is dry and both nuts and popcorn are crisp, about 15 minutes. Allow to cool. Add raisins and mix well.
  4. Can be stored in an airtight container at room temperature for up to three days.

Recipe courtesy of Tina Salter.


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