Spicy Fruits and Walnut Popcorn

Menu Part: 
Cuisine Type: 

Crunchy with walnuts, this spicy, sweet and salty mix makes a filling and nutritious snack. It can be bagged for grab-and-go nibbling or set out on the bar for happy hour.


2 large egg whites
1 tbsp. Worcestershire sauce
2 tbsp. sweet paprika
1 1/2 tsp. cayenne
1 tbsp. ground cumin
1 tbsp. curry powder
1 to 2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cups walnuts, toasted and coarsely chopped
9 cups freshly popped unsalted popcorn
1 cup golden raisins


  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or no-stick aluminum foil; set aside.
  2. In large bowl, combine egg whites, Worcestershire sauce, paprika, cayenne, cumin, curry, salt and pepper; whisk until very well combined.
  3. Add walnuts; toss well to coat completely. Add popcorn and toss until spice mixture is well distributed.
  4. Transfer mixture to prepared baking sheet; spread into even layer. Bake about 15 min. until coating is dry and both nuts and popcorn are crisp; cool.
  5. Add raisins and mix well. Store in airtight container at room temperature for up to three days.
Source: Recipe courtesy of California Walnuts

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources