Add the popped popcorn, shredded Sweet Volcano jerky, and roasted nuts to a large bowl. Use a bowl bigger than you think you need — it makes tossing much easier and keeps everything from spilling over the sides. Toss gently with your hands or a spoon to distribute the jerky and nuts throughout the popcorn.

Drizzle the melted butter or coconut oil over the mixture and toss well to coat, working quickly so the butter doesn't pool at the bottom of the bowl. Sprinkle the chili powder, garlic powder, and salt (if using) over the top, then toss again until everything is evenly seasoned.

Spread the mixture in a single layer on a baking sheet and warm it in a 300°F oven for 3–5 minutes. This brief bake is what crisps the popcorn back up and lets the jerky shreds dry slightly, giving them a satisfying chew against the crunchy popcorn. Watch it carefully — popcorn can scorch quickly.

Let the mix cool slightly before serving. The Sweet Volcano jerky adds sweet-heat pops of protein throughout the mix, making this a snack that's genuinely satisfying, not just empty calories. Store leftovers in an airtight container for up to 3 days (if it lasts that long).

Swap to Caveman Pepper for a smoky, savory snack mix that leans more barbecue than sweet-heat — still delicious with the nuts and popcorn.