To make the Bourbon Pecans, preheat oven to 170C/325F/Gas 3 and line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Place the sugar, apple pie spice, and bourbon into a medium bowl stir to combine.

Add the pecans and stir to coat well.

Pour the pecans onto the prepared baking sheet and place in the oven for 20-25 minutes, stirring after 10 minutes and then every 5 minutes.

Remove from the oven and leave to cool completely, before transferring to an airtight container until needed.

To make the Apple Pie Spice Popcorn, preheat oven to 120C/250F/Gas ½ and line two baking sheets with parchment paper or silicone baking mat.

Spread the popped popcorn across both of the baking sheets and set aside.

Place the butter, apple pie spice, brown sugar, and corn syrup into a large saucepan on medium-high heat.

Stir the mixture until melted and starts to bubble.

Stop stirring and set a timer for 2 minutes. The caramel will bubble up and expand. After 2 minutes turn off the heat. Remove pan from the stovetop.

Stir in the baking soda and bourbon - the mixture will rise and foam up so be careful!

Pour the bourbon caramel evenly over the two baking sheets of popcorn and place in the oven for 15 minutes.

Remove from the oven and stir the popcorn before leaving to cool.

Once cooled combine the popcorn and pecans in a large bowl and toss to combine.