Preheat oven to 375. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl add nuts, drizzle with Worcestershire, and toss to combine.

In a separate glass, ceramic or steel bowl, beat egg white on high until light and fluffy, about 1 minute. Carefully fold in spices until combined. Add nuts to egg white mixture and toss to combine.

Pour nut mixture on a parchment lined baking sheet and spread into an even layer. Transfer sheet pan to preheated oven, and bake for 10 minutes, or until lightly toasted and fragrant. Remove pan from oven and set aside to cool.

In a large soup or stock pot, heat 3 tablespoons cooking oil with 1/2 cup popping corn. Partially cover pot, leaving an area for steam to escape.

Set heat to medium high and wait for corn to pop. Shake the pan a couple of times during popping, and remove from heat once popping slows to several seconds in between. Remove pan from heat and pour popped corn into a large bowl.

Once popcorn is cooled, pick through pieces and remove any un-popped kernels. You should have 9-10 cups popped corn.

While your popcorn is popping, lightly grease two baking sheets with butter or spray.

Mix together the spiced nuts and popcorn and separate between two pans.

Reduce oven temperature to 250 and ensure your racks are evenly distributed in order to fit 2 baking sheets.

Heat a medium sauce pan over medium-high heat, and add cane syrup, butter, and sugar. Bring to a boil, stirring constantly. Once boiling, remove pan from heat, and stir in baking soda. Mixture will foam and bubble.

Pour half of caramel evenly over each pan, and toss to combine, coating pieces as best as possible. You need to work quickly, the caramel hardens as it cools, so don't spend too much time tossing each pan.

Add both pans to the oven, and bake for 1 hour, tossing every 20 minutes.

Remove sheets from oven, and cool on parchment or wax paper lined sheet pans.