Line a large baking tray with parchment paper, and spray lightly with nonstick spray. Set aside.
In a large pot, heat the brown rice malt syrup over medium heat until it begins to bubble. Let it bubble for about a minute, then add in your popcorn and almonds. Continue to stir until all pieces are thoroughly coated.
Remove the pot from heat and pour your mixture onto your parchment paper lined large baking tray.
Using a nonstick spatula, lightly press the mixture down and spread evenly across your large baking tray.
Let mixture set at room temperature for at least an hour in order to harden.
Once hardened, break into smaller clusters using your hands, or use a knife to cut up into smaller pieces.
Store snack clusters in an airtight container in between layers of parchment paper for up to 5-7 days.
Enjoy!
