1 cup salted Spanish redskin peanuts
1/2 cup pecan halves
1/2 cup walnuts or toasted almonds
1/2 teaspoon cayenne pepper
2 teaspoons Essence, recipe follows
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons butter, melted plus 1/4 cup unsalted butter
9 cups popped corn
1/2 cup sugar
1/4 cup cane syrup
1/4 teaspoon baking soda
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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