Pop corn according to the package directions. Remove the cover, place the popped corn in a large mixing bowl and add the almonds.
Place the barley malt and maple syrup in a saucepan and bring almost to a boil. Reduce the flame to medium and simmer, stirring frequently for 5 to 7 minutes. Pour the hot syrup over the popped corn and almonds. Mix thoroughly until all corn is coated with syrup.
Heat the oven to 350° F. Spread the mixture on a large cookie or baking sheet and place in the oven for 3 to 5 minutes or until the syrup starts to harden, making sure that it does not burn. Remove from the oven, and using a spatula immediately remove the caramel corn from the sheet. If the caramel corn is left on the baking sheet, it will harden and stick to the sheet. Place in a serving bowl.
23g fat (51% calories from fat),