For the Asian sesame spice blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside.
For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil.
Put the egg white in a large bowl and whisk until frothy. Add the peanuts 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.
For the assembly: Stir the popcorn and chilies into the peanuts and transfer to a large bowl.
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