This is something I try to always have on hand during the holidays but it is great all year. It keeps for quite a while if you keep it in an airtight container so it is great to pull out for those drop in guests or to take as a hostess gift.

Ingredients
1 cup popcorn kernels, popped
3 cups unsalted whole skin-on almonds (about 1lb), toasted
1 cup sugar
1 cup light corn syrup
1 stick unsalted butter
¼ cup unsweetened cocoa powder
2 tsp kosher salt
(To the almonds you can put them on a cookie sheet in the oven at 250 degrees. Cook 15 minutes until you just start to smell them. Or put them in a skillet on the stove top and cook them on medium/low until you smell them. DON’T LEAVE THEM, NUTS BURN EASILY)

Process:
Preheat oven to 200 degrees. Put popcorn and nuts in a large bowl and set aside. Put sugar, corn syrup, butter, cocoa powder, and salt into a sauce pan. Cook over medium heat until mixture comes to a gentle simmer (about 5 minutes). Make sure to stir the mixture. Then pour the sugar mixture over the popcorn and nuts. Don’t pour it all in one spot; try to cover the popcorn and nuts. Toss until it is all coated. Put the mixture on rimmed cookie sheets. Bake, stirring every 20 minutes, until the mixture is almost dry to the touch (about 1 hour). Then cool completely on the cookie sheets. Store it in an airtight container.