Preheat the oven to 275 degree F and grease a rimmed baking sheet well (you can also add a layer of parchment paper, but be sure to still spray it with cooking spray).

Pop the popcorn and set it aside in a very large bowl.

In a medium saucepan, combine butter, corn syrup, brown sugar, and salt.

Cook over medium heat to allow sugar to dissolve completely and bring to a boil, stirring often.

Remove from heat and add baking soda, vanilla, and cinnamon. Stir well to combine.

Add the pecans to the popcorn.

Drizzle with caramel sauce over the popcorn and pecans, stirring well to coat.

Spread the popcorn mixture out onto the prepared cookie sheet.

 Bake for 8-10 minutes, stirring halfway through the cook time and again after you pull it out of the oven.

Melt white chocolate in a double boiler on the stove (or in the microwave on 50% power, stirring every 30 seconds) and then drizzle over the popcorn. Sprinkle with extra coarse salt before the chocolate sets if desired.

Let the popcorn cool and the chocolate set and then break the popcorn into chunks and serve.

Store leftovers in a covered container for up to 3 days.