Preheat oven to 200F. Line two cookie sheets with parchment paper.

Place the popcorn in a large stockpot - how we do it - or divide it between the two cookie sheets.

Stir in the banana pieces and pecans. (If not using a large pot, divide the banana chips and nuts between the two baking sheets before stirring well). Set aside.

In a large saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and salt, whisking until well combined.

Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, remove from heat.

Stir in extracts and cinnamon, whisking until well combined. (You don't want clumps of cinnmon!). Add baking soda, stir well to combine - caramel will foam up.

Pour caramel over popcorn mixture, CAREFULLY stir to coat evenly - Hot sugar is nasty to get burned with! If you mixed it in a pot, divide the caramel corn between the two cookie sheets.

Bake for 1 hour, stirring well every 15 minutes. At the 30 minute mark, I like to switch pan positions in the oven - the one that was on the bottom goes on the top.