Add the apple cider to a saucepan and bring to a simmer. Simmer until it is reduced to 1 cup, 15-20 minutes. Stir in the cinnamon, orange zest, sugar, butter and corn syrup. Stir, bring to a simmer until thickened to 250°F/121°C, about 20-30 minutes.

Cover 2 large (12 inch/30.5 cm x 17 inch/43 cm) baking sheets with parchment paper or silicone mat. Preheat oven to 250°F/121°C.

Spread half of the popcorn into an even layer onto one baking sheet. Drizzle half of the caramel over the popcorn and quickly mix. The caramel will firm quickly, making it hard to mix, but don’t worry, it will soften in the oven. Just mix as much as you can and smooth to an even layer. Repeat with the other baking sheet, popcorn and caramel.

Transfer them to the oven and bake for 10 minutes. Remove the pans from the oven and carefully mix the popcorn into the softened caramel until evenly coated. Return back to the oven for 10 more minutes.

Remove from the oven, it will immediately start to harden. Use a rubber spatula to create the size pieces you want and once it is cool enough to handle, you can use your hands.