1/4 C. sugar free pancake syrup
2 T. unsalted butter, cut up in small chunks
1 T. chili powder
1/2 tsp. salt
1/4 tsp. cinnamon
3 C. air popped popcorn
3 C. mixed nuts, unsalted
1 C. wheat nuts
1/3 C. dried blueberries with no sugar added

Pour the syrup into a medium size saucepan. Place over low heat. Add the butter and let it begin to melt. Sprinkle in the chili powder, salt and cinnamon. Stirring often continue to cook on low until the butter has completely melted. Set the oven temperature to 300 degrees. Toss together the popcorn, mixed nuts, wheat nuts and blueberries in a large baking pan. Pour the syrup mixture over the top and toss to coat all the ingredients completely. Bake 25 minutes or until golden brown. Be sure to stir the snack mix a couple of times during baking to ensure it browns evenly. Cool the snack mix to room temperature before storing in a container.