1. In large bowl, toss together crackers, popcorn, nuts, butter, agave syrup, lime zest, chili powder, salt and cayenne pepper until popcorn is well coated.
Use a mix of peanuts, cashews and almonds.
To pop popcorn: Pour enough vegetable oil into heavy-bottom saucepan to just cover the bottom. Set pan over high heat; add enough popcorn kernels to cover the pan in a single layer. Shake to coat the kernels with oil. Cover with lid; shake for 2 to 3 minutes or until popping starts, then slows to about 2 seconds apart. Remove from heat. Remove lid, tilting lid so steam flows away from you.