Add the popcorn kernels to your hot air popper. Collect the popcorn in a bowl. If you're going to pop the corn the old fashioned way, add it into a kettle with about 1 tablespoon of vegetable oil. Place a lid on the kettle and heat over medium heat. Give it a swirl occassionally.
Once all the popcorn is popped, spread it out onto a 17¼ x 11½ Inch jelly roll pan. Add ¼ cup of the sriracha almonds over top of the popcorn.
In a medium saucepan, add in the sugar. Turn on to medium heat and let it heat and eventually melt and caramelize the sugar. Swirl the sugar around by moving the saucepan in a circular motion. Don't use utensils. It took the sugar about 30 minutes to turn into a caramelized melted sugar.
Add in the salt and sriracha and whisk.
Add in the cubes of butter and whisk vigorously until the butter combines with the sugar. It will become thick.
Pour the thickened caramel sauce over top of the popcorn and almonds. Drizzle it evenly over the corn.
Immediately add the remaining almonds and give the popcorn a stir/toss to cover it evenly.
Spread it back out on the jelly roll pan and let it cool.