Line a baking sheet with parchment paper or a silicone baking mat.
Pop the corn in a large, covered saucepan with the oil. When the popcorn is done, remove the pan from the heat, uncover, and set aside.
In another large pot, bring to a boil the syrups, spices, and salt.
Cook over medium heat, at a steady boil, avoiding the urge to stir. (Heidi recommends tilting the pot instead).
After 5 minutes, when the syrup is reduced and deeply-fragrant stir in the nuts, seeds, and popcorn. Mix gently until everything’s well-coated.
Turn out onto the prepared baking sheet and let cool.
(Note: If you didn’t cook the syrup long enough and as it cools the popcorn isn’t quite crisp, you can toast it in a 325-degree oven for 15-20 minutes. As it cools, it’ll crisp right up and can be broken into pieces)