In large bowl, combine popcorn and nuts; set aside. In small bowl
combine margrine, honey-mustard dressing and Italian dressing mix.
Pour over popcorn, tossing to coat well. Spread in jelly-roll pan.
Bake at 325° for 15 minutes, stirring after 10 minutes. Remove from
oven; stir in raisins. Spread on paper towels to cool.
Store in airtight container.