Place popcorn and almonds into a very large bowl; mix until well combined. While preheating oven to 200°F/95°C, mix sugar with cocoa powder and salt in a saucepan. Add corn syrup, mix until well combined. Heat the saucepan over medium-low heat stirring constantly. When the mixture begins to simmer and thickens, remove from heat.
Pour the chocolate mixture over the popcorn and almond mixture; stir to coat. Transfer popcorn and almonds to several baking sheets, spread in one layer.
Bake until dry (a little less than an hour); stir three times to let dry on all sides. Remove from oven; let cool on baking sheets, transfer to sealed gift containers.