Satisfying nut medleys taste better when they're not dumped straight from the "deluxe assortment" can.
Ingredients
5 cups popped popcorn
2 cups pecans
2 tablespoons unsalted butter or 2 tablespoons virgin coconut oil
1 teaspoons cinnamon
1 teaspoons kosher salt
1 teaspoons paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
1/2 teaspoons nutmeg
2 tablespoons pure maple syrup
1 cup golden raisins
Directions
Preheat oven to 300°. Toss 5 cups popped popcorn with 2 cups pecans.
Melt 2 tablespoons unsalted butter or 2 tablespoons virgin coconut oil in a small skillet over low heat. Add 1 teaspoons cinnamon, 1 teaspoons kosher salt, 1 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ginger, and 1/2 teaspoons nutmeg and cook, stirring, 30 seconds. Stir in 2 tablespoons pure maple syrup. Pour over popcorn mixture and mix to coat.
Spread out on a rimmed baking sheet and bake, tossing every 10 minutes, until dry and nuts are toasted, 30—40 minutes. Let cool; toss in 1 cup golden raisins.
