Chile Spiced Popcorn Mix

1/2 Cup popcorn kernels, popped in a hot air popper
1 stick of butter, melted
1 tsp. freshly ground coriander
1/2 tsp. ground cumin
1/2 tsp. Ancho Chile Powder
1/2 tsp. Paprika
1/8 tsp. Spanish Smoked Paprika
1 tsp sea salt
1/8 tsp. freshly ground black pepper
1/2 Cup pine nuts (or pignoli) lightly toasted
1/2 Cup dried blueberries
1/2 Cup dried cranberries

Preheat oven to 350º. Place the popped popcorn in a large mixing bowl. Add the ground coriander, cumin, Ancho chile powder, paprika, smoked paprika, sea salt, and black pepper to the melted butter. Whisk well to incorporate. Pour the melted butter over the poprocn, and stir well with a wooden spoon. Pour the popcorn onto an ungreased baking sheet (I used a half-sheet pan). Place in the oven. Bake for 10 minutes, stirring after 5 minutes. Allow to cool, and pour into a large bowl. Add the toasted pine nuts, blueberries, and cranberries. Toss well. Enjoy!