Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.

Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.

Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a (very!) large bowl. You need 10 cups of popcorn.

Preheat oven to 110°C/230°F.

Melt butter in a saucepaan over medium heat.

Add sugar, corn syrup (or glucose) and salt. Stir until just combined.

When it starts to bubble, simmer for 4 minutes - DO NOT STIR!

Remove from heat then quickly whisk in Christmas Spices, vanilla and baking soda. Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.

Quickly pour straight over popcorn, toss to coat.

Sprinkle over the almonds, and toss again until caramel cools and starts to harden.

Spread popcorn across 2 baking trays.

Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel. (If using glucose instead of corn syrup, bake further 15 minutes).

Remove from oven, leave to cool. Gently break into pieces then transfer to airtight container for storage. Stays crisp 2 - 3 weeks!