Preheat oven to 325 degrees.

In a medium bowl, combine sugar, spice and bourbon.

Mix until just blended. Stir in pecans.

Spread on a silicone mat-lined baking sheet.

Bake for 20-25 minutes, stirring after 10 minutes and then every 5 minutes.

Remove from oven and let cool completely.

Store in air-tight container.

Line the baking sheets with parchment paper.

Spread the popcorn as evenly as possible between your two parchment lined pans.

Turn your oven to 250 degrees.

In a medium to large sized saucepan add the butter, pie spice, brown sugar, and corn syrup.

Cook on a medium to high.

Stir the mixture until melted and the mixture starts to bubble.

Stop stirring and set the timer for 2 minutes.

The caramel will bubble up and expand.

After two minutes turn off the heat.

Add in the baking soda and the bourbon.

Stir to combine.

The mixture will become foamier.

Drizzle the bourbon caramel evenly onto the popcorn.

Place the popcorn in the oven for 15 minutes.

Remove ech pan one at a time, from the oven and stir the popcorn.

Bake for 15 minutes.

Remove from the oven and allow to cool.

Once cooled place the popcorn and pecans in a large bowl and toss to combine.

Enjoy!