Preheat oven to 300°F. Spray 13x9-inch baking pan with cooking spray.
Prepare popcorn according to package directions. Remove all unpopped kernels. Place popped corn and almonds in pan.
Combine cocoa mix, coffee crystals and hot water in medium saucepan; stir until crystals are dissolved. Add sugar, Fleischmann’s, corn syrup and salt; place over medium-high heat. Bring to a boil; boil 2 minutes, stirring constantly with wooden spoon. Remove from heat; stir in baking soda. Immediately pour over popcorn mixture and toss gently to coat evenly.
Bake 15 minutes, stirring every 5 minutes. Remove from oven; stir again. Spread on waxed paper to cool thoroughly. Store in tightly sealed container.