Pour the popcorn into an already heated hot-air popcorn popper and start popping,
allowing the popped kernels to fall into a large bowl. Set aside.
In a large skillet over medium heat stir the brown sugar, maple syrup and water
until it comes to a boil. Reduce to a thick syrup (soft-ball stage on a candy thermometer).
Test a drop of syrup in cold water. It should form a ball that flattens when removed
and pressed between your fingers.
Mix in the coconut and almonds.
Pour the topping
over the popcorn, stirring gently to flavor each kernel.
Sprinkle with the cinnamon.
As it cools, the topping will harden.
Before it cools completely, use your fingers
to separate the popcorn kernels.