To make the popcorn. Place a heavy bottomed, large pot over medium heat. Add the oil and 3-4 kernels of popcorn. Once the oil has heated up and one or two of the kernels have popped, add the remaining kernels and cover with a lid. Give the pot a shake or two. The kernels should begin to start popping. Shake the pot occasionally to move the kernels around on the bottom. When the popping starts to slow down, turn the heat off under the pot and give it one more shake. Once the popping stops completely, remove the pot from the stove.
Measure out 10 heaping cups of popcorn and place them on the baking sheet. Add the pecan pieces and set aside.
Preheat the oven to 250°F (121°C)
For the caramel, add the butter and maple syrup to a pot and bring to a boil. Boil for 5-7 minutes until the mixture reaches 230°F (110°C).
Remove the maple syrup mixture from the stove and stir in the salt, vanilla and baking soda.
Immediately pour the maple syrup caramel evenly over the popcorn and pecans. Toss to coat all the popcorn as evenly as possible.
Bake for 40 minutes, stirring every 20 minutes until the popcorn is crisp.
Remove the popcorn from the oven and let it cool slightly before serving warm. Alternatively, cool it completely and transfer it to an air tight container or bags. Serve within 3 days for optimal freshness.
