Preheat oven to 250°F.
Add the popcorn to a large bowl. Add pecans on top. Do not mix at this point. Set aside.
Heat the butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Bring to a boil, stirring until butter is melted. Reduce heat to medium low; cook, undisturbed and uncovered, for 5 minutes.
Remove saucepan from heat and stir in bourbon and baking soda. Be careful here because the baking soda will cause the caramel to boil up significantly.
Pour the caramel over the popcorn and pecans; quickly stir to coat.
Spread the mixture onto an ungreased large disposable aluminum pan (15-3/16 x 11-5/16 x 2-⅞ inches). Bake for one hour, removing every 15 minutes to stir. (See Tip 5)
Spread the mixture onto parchment paper to cool. It may seem sticky at first but will dry as it cools.
Yield: 10 cups. (See Tip 6)