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Spiced Popcorn with Pecans and Raisins

['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']

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.

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