Begin by preheating the oven to a temperature of 250°F.

In a large mixing bowl, carefully combine the popcorn and the pecan halves, ensuring an even distribution.

Utilize a sizable saucepan, and over a medium-high setting, amalgamate the brown sugar, corn syrup, and unsalted butter. Allow this mixture to reach a boiling point, stirring occasionally to prevent burning.

Upon reaching a boil, promptly remove the saucepan from the heat source. Methodically incorporate the vanilla extract and baking soda into the mixture, ensuring thorough integration.

Gradually pour the caramel mixture over the combined popcorn and pecans, ensuring an even coat by gently stirring the mixture.

Subsequently, transfer the coated popcorn and pecans onto a large rimmed baking sheet, spreading them out uniformly. Insert the sheet into the preheated oven and allow it to bake for a duration of 30 to 40 minutes. It's imperative to stir the mixture at 10-minute intervals to ensure even baking.

Once baked to satisfaction, carefully transfer the praline popcorn onto either foil or parchment paper. This will facilitate the cooling process. When it has cooled to room temperature, it's recommended to break the clusters apart prior to serving.