PREPARATION:

1. Preheat oven to 250°F. Place popped popcorn in large bowl. Add pretzel nuggets and almonds; set aside. Lightly grease 2 large baking pans; set aside. In medium saucepan over low heat combine butter and corn syrup until melted; stir in brown sugar. Cook, stirring constantly, until sugar is melted and mixture comes to a boil. Boil mixture 5 minutes, stirring often. Remove from heat and add cinnamon candies, stirring until melted in. With lightly greased spatula, stir sugar mixture into popcorn mixture until evenly coated. Spread popcorn mixture in even layer in prepared pans. Bake 10 to 15 minutes, stirring every 5 minutes with lightly greased spoon to separate popcorn. Cool completely in pans on wire racks. In large bowl combine popcorn mixture, candy pieces and cranberries. Store in tightly covered container.