Preheat oven to 200 degrees. Line a large baking sheet with parchment paper. Set aside.

Pop corn and pour into large bowl. Set aside.

Combine butter, molasses, corn syrup, brown sugar and salt in a large pot. Bring to a boil over medium high heat. Boil for 5 minutes, stirring often. Mixture will darken. Remove from the heat and quickly stir in the baking soda and vanilla. Mixture will be foamy. Stir the mixture into the popped corn until evenly coated. Stir in the pecans. Spread the hot caramel corn on the prepared sheet. Bake at 200 degrees for one hour stirring every 20 minutes.

Remove from the oven. Store in an airtight contained once cooled.