Older kids will like the special sweet and spicy mix in this great recipe made for munching.
1/4 tsp. ground chipotle pepper
1 1/2 c. toasted walnut halves or pieces, finely chopped
1 pkg. unsalted microwave popcorn
2 c. sugar
Put the chipotle pepper and the walnuts in the bowl of a food processor and chop fine. Set aside.
Pop the popcorn according to the package directions. Transfer the popcorn to a large bowl and sprinkle with salt.
Heat a heavy-bottomed medium saucepan over high heat for 3 minutes. Line a sheet pan with a piece of parchment paper, and set aside. Add the sugar to the heated saucepan and stir with a heatproof spatula or metal spoon until it melts and turns a golden caramel color. Add the ground walnuts with cayenne and stir once to combine. Working quickly but carefully, pull the pan off the heat and add the popcorn all at once. Stir to coat completely and evenly with the caramel, pulling popcorn and caramel up from the bottom of the pan. Try not to break up the popcorn.
Pour and scrape the coated popcorn onto the lined sheet pan.
When it's cool enough to handle, sprinkle with the kosher salt and break the popcorn into bite-sized clusters. Store in an air-tight container for up to 2 days.