The process seems a little daunting, but the result is totally worth it! Start by popping the corn. Use an air-popper if you have one. You don't want to add any oil or butter to the popcorn while popping it, so an air popper would work best. An alternative would be to use your microwave. You can buy microwavable plain popcorn in most grocery stores. Once the popcorn is ready, spread it on a baking sheet to cool. Crumble over the broken pretzel pieces and the peanuts.

Meanwhile, in a saucepan, on medium heat, bring to a boil the brown sugar, corn syrup, and butter. Swirl the pan to ensure the ingredients are mixing together and that the brown sugar is dissolving. Once the mixture comes to a boil, continue cooking for exactly two minutes. Remove the sauce pan from the heat and sit it into the kitchen sink. Add the baking soda and stir well with a wooden spoon.

Poor this mixture over the popcorn, pretzels and nuts. Sprinkle with salt, and using metal tongs, toss gently to coat.

Bake the mixture at 250 degrees for 1 hour.

Remove the popcorn from the oven every 15 minutes, toss and place it back in the oven.

Once the hour has passed, remove from the oven and allow to cool completely at room temperature. This will not take too long; about 30 minutes is good.

Once cooled, melt the chocolate chips using a double boiler and place the melted chocolate into a sturdy Ziploc bag.

Using scissors, cut a small hole in the bottom of one end of the bag and drizzle the chocolate over the popcorn. You will not toss the popcorn again, so don't be afraid to use all of the chocolate and get into the nooks and crannies to get a good amount of chocolate in each bite.

Place the baking sheet into the refrigerator for at least one hour.

Remove from the refrigerator and break into manageable pieces.

Serve immediately.