Mix chopped almonds, mini chocolate chips and chopped cranberries and set to the side. Temper white chocolate either via microwave or boil method (explained below). Pour the white chocolate over the vanilla popcorn, gently stir in mixture of almond pieces, mini chocolate chips and chopped cranberry. As white chocolate mixture is nearly cool, sprinkle on sea salt.

Microwave method: At 50% microwave strength, melt white chocolate in a microwave-safe bowl for 30 seconds. Continue to heat in 15- to 30-second increments until completely melted.

Boiling method: Bring water to a boil in a pan big enough to accommodate a bowl inside it, then turn off the heat. Set a metal bowl that holds 2/3 of the chocolate into the water.

Be careful not to let water into the bowl. Stir until melted; continue to add the balance of the chips until they too are melted. A temperature of 110°–115°F is recommended.