1Butter a large bowl.
In a quart saucepan, combine sugars, syrup, water and salt.
Cook to 235 degrees on a candy thermometer.
Add almonds; cook to 250 degrees stirring occasionally.
Continue cooking to 295 degrees, stirring occasionally.
Add butter; stir until melted and completely blended into the syrup mixture.
Remove from heat.
Add half the popcorn.
Stir syrup up from the bottom of the pan, coating corn well.
Pour remaining popcorn into the buttered bowl.
Pour mixture over the popcorn in the bowl; stir until all corn is covered and almonds are evenly distributed.
Spread mixture onto a cold buttered surface; break apart with a fork.