Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
In a small bowl mix the pecans and popcorn with the vegan caramel.
In a stand mixer cream the butter and shortening together with the brown sugar.
Beat on medium speed.
Scrape sides of bowl occasionally.
Add the baking soda, spices and salt and mix again.
Beat in the eggs and vanilla until smooth.
Again scraping sides of bowl.Add the gluten free flour blend and mix on low speed.
Increase speed to medium and beat until batter is smooth.
Stir in the caramel popcorn/pecan mixture into the batter.
Use a medium ice cream scoop to drop dough onto lined cookie sheet.
Press dough down and place some *popcorn, pecans and a drizzle of caramel on each cookie before baking.
Bake in oven for 12 minutes.