Mix together the rosemary, sage, thyme, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and set aside.
For the nuts:
Preheat the oven to 350 degrees F. Lightly coat a rimmed baking sheet with oil.
Put the egg white in a large bowl and whisk until frothy. Add the almonds, cereal, peanuts, pecans, pretzels and corn nuts and toss to coat in the egg white. Add the spice blend and toss to coat.
Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl.
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