Source  Mel's Kitchen Cafe

Recipe Added:  12/29/2011

Preheat oven to 300 F. Combine popped corn (reserve 3-4 cups) and almonds in a very large bowl. Melt butter, sugar, and salt, stirring often, until sugar is dissolved, about 5 minutes. Pour over popped corn, stirring to evenly coat. Divide popcorn between two large rimmed baking sheets and bake for 10 minutes. Remove from the oven and cool on baking sheets then store in an airtight container for up to a week.

To coat the reserved popcorn in chocolate, melt the 1 1/2 cups chocolate chips in microwave until melted and smooth. Toss in reserved popcorn and gently fold into the chocolate mixture to coat. Pour onto a lined or greased baking sheet and refrigerate until chocolate has set. Break into pieces and toss with the baked and cooled popcorn.

1. http://www.melskitchencafe.com/2011/03/baked-kettle-corn-the-loaded-version.html