Preheat the oven to 250°.
Place the popped corn in a roasting pan.
Heat the butter, corn syrup, molasses, brown sugar, and salt in a saucepan over medium high heat, stirring constantly, until the butter is melted and everything is combined.
Allow the mixture to come to a boil, and let it boil for 5 minutes without stirring it.
Remove it from the heat, quickly add the vanilla extract, ginger, cinnamon, nutmeg, and cloves. Stir to combine.
Add the baking soda and stir. Mixture will bubble up and become foamy.
Pour the caramel over the popcorn and stir so that all of it is coated.
Bake in the oven for one hour, stirring every fifteen minutes.
Pour the caramel corn onto two rimmed baking sheets and allow to cool completely.
Store in an airtight container for up to 2 weeks.