A mix of nuts and seed makes this snack extra hearty, while chili powder, cinnamon, and sugar lend a sweet and spicy kick.
1. Heat the oven to 250 F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon in 1 or 2 large baking sheets and place in the oven to warm through.
2. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. With no stirring, cook over medium – high heat for 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla.
3. Remove baking sheet from the oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces.