Combine popcorn and almonds in a large bowl. Stir together Sweet Soy Sauce and ginger. Melt butter in a large non-stick saucepan over medium heat. Stir in sugar and corn syrup. Bring mixture to a low boil, stirring occasionally. Heat until candy thermometer reaches 265°. Remove from heat, stir in baking soda. Slowly add Sweet Soy Sauce and ginger mixture about 1 tablespoon at a time, and stir until mixture stops bubbling; about 2 minutes. Pour in a stream over the popcorn tossing until popcorn and nuts are well coated. Cool slightly. Butter hands; shape into desired sizes of balls, place on waxed paper.