Mix flavorings and toss with popcorn.

Combine all the spices in a large bowl and mix. Toss with hot popcorn to coat.

In a large bowl, toss all the ingredients together until well mixed.

In a large bowl, combine popcorn, peanuts, almonds, and Rice Chex. Set aside.

In a large saucepan, combine the butter, sugars, corn syrup, coffee, and cinnamon.

Bring to a boil over medium heat; keep at a boil, stirring, for 5 minutes.

Remove from heat; stir in vanilla.

Pour over popcorn mixture and stir until coated.

Transfer to two greased cookie sheets. Bake, uncovered, at 250 degrees Fahrenheit (130 degrees Celsius) for 45–55 minutes or until golden brown, stirring every 15 minutes.

Spread onto waxed paper; cool completely. Store in airtight containers.

Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).

Melt butter in a saucepan. Add the sugar and dark corn syrup and bring to a boil.

Let boil for 2 minutes, then remove from heat.

Stir in Jell-O powder and baking soda.

Pour over popcorn. Spread out on a greased baking sheet and bake for ½ hour, stirring once during baking time.

Break into pieces if necessary before serving.