preheat oven to 250 degrees

Combine the popcorn, banana chips, macadamia nuts, both coconuts and pineapple in a large bowl. Make sure there are no popcorn kernels mixed with your popcorn.2. In a large sauce pot add the butter, sugars, corn syrup, lemon juice and salt. Let boil for 6 - 9 minutes, until it reaches the hard ball stage (300 F on candy thermometer). Remove from the heat and add the orange extract (if using) and baking soda. The baking soda will foam a bit, simply stir until it subsides. 3. Slowly add the caramel to the bowl, using tongs to toss and coat. Evenly distribute caramel coated popcorn on two parchment lined baking sheets.

Bake the popcorn for 1 hour, or until crisp and fragrant. Let cool completely before eating. The cooled popcorn can be stored in an airtight container up to 1 week.