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1
Line a large baking sheet with parchment paper or aluminum foil and grease generously with the spray.
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2
Generously spray a large bowl and all but the handle part of a large spoon or rubber spatula.
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3
Combine the popcorn, salt and oil in a large deep pot with a lid and stir to coat the kernels in oil.
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4
Place the pot over moderately high heat, cover with a lid and cook, shaking the pot frequently to redistribute the kernels.
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5
Cook until all the kernels have popped, 6 to 8 minutes.
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6
Transfer the popcorn to the large prepared bowl, discarding any un-popped kernels.
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7
Combine 1/4 cup water, the sugar and corn syrup in a large deep pot over moderately high heat and stir to combine.
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8
Cook, undisturbed, until the mixture develops a light amber color, about 10 minutes.
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9
Remove the pot from the heat, add the butter and baking soda and stir continuously to melt the butter and combine the ingredients, about 20 seconds.
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10
Working quickly, pour the sugar mixture (caramel) over the popcorn, and add the almonds, cashews and chocolate, if using.
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11
Use the prepared spoon to stir everything together, trying to evenly coat the popcorn and nuts in caramel.
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12
Sprinkle with sea salt.
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13
Break the caramel corn into smaller, bite-size pieces and serve.
