2Line two 15x10x1-inch pans with foil. Spray foil with cooking spray.
3In large bowl, place popcorn and almonds; set aside.
4In 2-quart saucepan, heat beer over medium heat, stirring frequently, until reduced to 1/4 cup, about 6 minutes. Pour into glass liquid measuring cup to confirm measure. Add back to saucepan. Stir in brown sugar, syrup and butter. Cook over medium heat until bubbly around edges, stirring occasionally.
5Reduce heat to medium-low; cook about 5 minutes longer, stirring occasionally, until thickened and syrupy. Remove from heat; carefully stir in salt. Pour over popcorn mix in bowl; toss until evenly coated. Spread popcorn mixture in pans.
6Bake 20 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour.