Step 1

If using salted popcorn, decrease the salt to ¼ teaspoon. For spicier popcorn, use the greater amount of cayenne pepper. Salted roasted almonds can be used in place of the smoked almonds, if desired.

Step 2

Lightly spray large bowl and rimmed baking sheet with vegetable oil spray. Place popcorn in prepared bowl. Bring sugar, water, and corn syrup to boil in medium heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to medium-low and continue to cook, swirling saucepan occasionally, until mixture is dark amber and registers between 365 and 375 degrees, 2 to 5 minutes longer.

Step 3

Off heat, quickly but carefully add butter, salt, and cayenne; stir until fully combined (mixture will bubble and steam). Return saucepan to low heat, stir in baking soda, and cook, stirring constantly, until mixture is uniform in color. Pour caramel over popcorn and, working quickly, stir until well coated. (Use towel or oven mitt to hold bowl, and avoid touching hot caramel.) Stir in almonds. Transfer mixture to prepared sheet and spread into even layer. Let cool for 15 minutes. Break cooled popcorn into pieces of desired size. (Popcorn can be stored in airtight container at room temperature for up to 5 days.)