Preheat and prep: Heat your oven to 300°F (150°C). Line two large baking sheets with parchment paper for easy cleanup.

Pop the corn: Make about 10 cups of popcorn. Air-popped is best so you control the salt and oil. Remove any unpopped kernels so no one cracks a tooth.

Combine the dry mix: In a big bowl, add popcorn, gluten-free pretzels, nuts, and seeds. If using coconut flakes, add them here. Set dried fruit aside for now so it doesn’t dry out in the oven.

Make the seasoning: In a small saucepan over low heat, melt the butter. Whisk in olive oil, maple syrup (or honey), smoked paprika, garlic powder, onion powder, cayenne, salt, black pepper, and vanilla if using. Warm just until combined and fragrant.

Toss to coat: Drizzle half the seasoning over the dry mix and toss well. Add the rest and toss again until everything looks lightly glazed. Taste a few pieces and adjust salt if needed.

Bake to set: Spread the mix in an even layer on the two baking sheets. Bake for 12–15 minutes, stirring once halfway, until crisp and toasty but not browned. Keep an eye on coconut and nuts to prevent scorching.

Add dried fruit: Remove from the oven and let cool for 5 minutes. Stir in the dried fruit while the mix is still slightly warm so it clings without getting sticky.

Cool completely: Let the mix cool fully on the trays. This is when it turns extra crunchy. Break up any big clusters as it sets.

Serve or store: Enjoy right away, or transfer to airtight containers once completely cool.