Preparation

• 1  Preheat the oven to 325°F. 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.3 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.4 Add the walnuts and toss well to coat completely. Add the popcorn and toss until the popcorn is well-speckled with the spice mixtu5 Transfer the mixture to the prepared baking tray and spread it out over the entire sheet.6 Bake until the coating is dry and both nuts and popcorn are crisp, about 15 minutes. Allow to cool.7 Add raisins and mix well.8 Can be stored in an airtight container at room temperature for up to three days.
• Source:
• California Walnut Board