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Preheat oven to 250 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
Spread popped popcorn and nuts over the prepared baking sheet.
In a saucepan over medium heat, melt butter, brown sugar and corn syrup together. Stirring occasionally. Bring it to a boil, let it boil for 2 minutes, then remove it from the heat. Stir in the baking soda.
Immediately pour the caramel over the popcorn and nuts and stir to coat.
Place the baking sheet in the preheated oven, and bake for 45 minutes, stirring every 15 minutes during the cooking time.
Melt the chocolate chips in 30-second intervals in the microwave, stirring until smooth. Use a fork to drizzle over the top of the popcorn mixture. Let sit on the counter until set.