Preheat oven to 250°F. Grease two 15 x 10 x 1-Inch jellyroll pans.
Pop popcorn following package instructions. Set aside to cool in a extra-large heat resistant bowl. Go through popcorn to remove any unpopped kernels.
In a large saucepan, bring honey, sugar, butter and corn syrup to a boil, stirring constantly. Reduce heat to medium-low and simmer 5 minutes; DO NOT STIR mixture at this point. Remove from heat and stir in almonds, baking soda and salt.
Pour honey mixture over popcorn in bowl, stirring well to combine. Spread popcorn mixture between jellyroll pans. Bake 1 hour, stirring every 15 minutes.
Remove from oven and immediately turn onto greased waxed paper to cool. Break into pieces and store in airtight container.
I do not recommend using microwave popcorn. It contains additional salt and butter, which will change the recipe drastically.
Feel free to use any variety of nut. They all go well with this recipe. Pictured popcorn contains honey-roasted peanuts.