Kickin' Rocky Road Popcorn

• 8 cups freshly popped popcorn; no salt (I popped 1/3 cup of kernals)
• 1 1/2 cups unsalted almonds; chopped
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/4 cup cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/8-1/4 teaspoons cayenne pepper
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

1. Preheat the oven to 250 degrees. Oil two 10x14 baking dishes.
2. Place popcorn and chopped almonds into a large bowl and set them aside. In a medium saucepan combine the sugar, corn syrup, cocoa powder, instant espresso powder, cinnamon, salt, cayenne pepper, and butter. Bring the mixture to a boil over medium-high heat. Boil for two minutes, until the sugar is melted. Stir in the vanilla, then pour the mixture over the popcorn and almonds. Mix it up until everything is evenly coated. Spread the popcorn into the prepared pans.
3. Bake in the oven for 30 minutes, stirring every 10 minutes.
4. Remove from the oven and mix in the mini marshmallows. Allow to come to room temperature. Break it into small clumps, and store in an airtight container.

freshly popped, sugar, light corn syrup, cocoa powder, espresso powder, cinnamon, salt, cayenne pepper, butter, vanilla, marshmallows

Taken from food52.com/recipes/12392-kickin-rocky-road-popcorn (may not work)