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

Instructions

1. Preheat oven to 300°. Toss 5 cups popped popcorn with 2 cups pecans.
2. 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.
3. 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.