Spicy Fruits and Walnut Popcorn

Menu Part: 
Appetizer
Cuisine Type: 
American

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. Click to see this recipe.

Ingredients

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

Steps

  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

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

FSD Resources