Preheat oven to 250.

In a covered, heavy, large pot over medium high heat, heat popcorn and oil until kernels begin to pot. Using oven mitts, hold lid on pot and shake until all kernels have popped.

Pour popcorn into a large bowl. Add bacon crumbles and chopped pecans.

In a large heavy saucepan over medium heat, stir together brown sugar, corn syrup, butter, orange zest, and salt until sugar melts.

Bring ingredients to a boil. Set timer for four minutes and allow to boil without stirring.

Remove from heat and stir in vanilla and baking soda.

Pour the caramel sauce over the popcorn mixture and stir well.

Oil a jelly roll pan liberally with coconut oil. Spread caramel corn mixture in pan.

Bake in oven until dry, about one hour.

Let cool completely. Break into clumps and store in refrigerator up to one week.