Add the oil and popcorn kernels to a 5-quart pot over medium heat. Cover the pot and cook, shaking frequently, until the kernels are popped. Remove the pot from the heat when you don’t hear any more pops after 3 seconds.

Transfer the popcorn to a large bowl along with the apple chips and toss gently.

Preheat the oven to 300F. Line a large baking tray with parchment paper and lightly spray it with coconut oil spray.

Add the sugar, butter, corn syrup, and salt to a medium saucepan over medium heat. Once the butter is melted, stir to help the sugar dissolve. Once the sugar is dissolved, don’t stir anymore.

Bring the mixture up to a boil, and then let it cook for 4 minutes without stirring.

Remove the caramel from the heat. Carefully add the cinnamon, nutmeg, vanilla, and baking soda, and stir to combine. The mixture will foam up because of the baking soda.

Immediately pour half of the caramel onto the popcorn/apple chips mixture. Use 2 heat-safe spoons or spatulas to toss to combine. Add the remaining half of the caramel, and toss again to combine.

Spread the popcorn mixture out onto the large baking tray.

Bake for 30 minutes, tossing once halfway through.