Pop the popcorn according to package directions and place in a large mixing bowl. Add the almonds. 

Place the syrups in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer, stirring constantly for about 5 to 7 minutes. Pour the hot syrup over the popcorn and almonds. Mix thoroughly until all the popcorn and almonds are covered with syrup. 

Preheat the oven to 350°F. Place the popcorn on a baking sheet and bake for 5 minutes. With a spatula, loosen the popcorn from the baking sheet to prevent sticking. 

Place 1 cup cold water in a bowl. Lightly moisten your hands with water. Working quickly, take a handful of popcorn and form it into a fist size ball, packing like you would a snowball. Repeat, lightly moistening your hands as needed, until all the popcorn is formed into balls. Refrigerate to harden the syrup for 30 minutes before serving. 

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