in a saucepan
. Pour water around the sides of the pan. Make an X with your finger across the sugar. Cook over medium-high heat, swirling the pan, until the mixture turns a caramel
color. Remove from the heat, add the butter carefully as it will bubble up, add popped corn, and toasted nuts
. Pour onto a silicone baking mat or foil lined cookie
sheet. Break into clusters while still warm.