Pop 3 quarts of popcorn and remove any unpopped kernels.

Prepare a large, shallow sheet pan, lining it with foil or parchment paper if desired.

Preheat oven to 250F (121C).

In a large bowl, combine the popcorn, dried apples, raisins, and nuts.

In a 2-quart saucepan, combine brown sugar, butter, corn syrup, and salt.

Cook over medium heat, stirring constantly until the sugar dissolves.

Continue to boil until the mixture reaches the firm ball stage (248F or 120C on a candy thermometer), approximately 5 minutes.

Be careful not to overcook the caramel.

Remove the saucepan from the heat.

Stir in the pumpkin pie spice, ground ginger, ground allspice, and baking soda.

Quickly pour the hot caramel over the popcorn mixture, stirring to coat evenly.

Spread the coated popcorn mixture evenly onto the prepared sheet pan.

Bake in the preheated oven for 45-50 minutes, stirring every 15 minutes.

Remove from the oven and let cool completely before serving.