Preheat oven to 110°C
Heat vegetable oil (¼ cup) in a large pot over medium heat. Add popping corn (⅓ cup), elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once.
Remove from heat when the popping almost stops (when you can count to 3 between pops) and transfer to a large bowl.
Melt butter (100 g) in a saucepan over medium heat.
Add brown sugar (1 cup), packed, glucose (½ cup) and salt (½ tsp). Stir until just combined.
When it starts to bubble, simmer for 4 minutes - DO NOT STIR!
Remove from heat then quickly whisk in the cinnamon powder (1½ tsp), ginger powder (2 tsp), allspice powder (½ tsp), ground cloves (¼ tsp), vanilla extract (1 tsp) and baking soda (½ tsp). Whisk vigorously for 10 seconds, then when you stop whisking, the caramel will foam and increase in volume.
Quickly pour straight over popcorn, toss to coat.
Sprinkle over the pecans (⅔ cup), and toss again until caramel cools and starts to harden.
Spread popcorn across 2 baking trays.
Bake for 60 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses - tossing further coats popcorn more evenly with caramel.
Remove from oven, leave to cool. Gently break into pieces then transfer to an airtight container for storage.