Cover a large baking sheet with parchment or a silicone mat. Place 1 cup chocolate chips in a large pan on the lowest heat (or in microwave-safe bowl and microwave at 15-second intervals, stirring often) and melt gently. Allow chocolate to cool until just barely warm.

Add marshmallows and stir thoroughly. Spread on a prepared baking sheet, separating marshmallows as much as possible. It’s fine if some stick together. Place in the freezer.

Heat oven to 250 F.

Coat a large, shallow baking sheet with coconut oil or non-stick spray. Set aside.

Lightly oil a very large bowl or pot. Add the popped corn and nuts. Set aside.

Place butter, brown sugar, honey, and salt in a large saucepan over medium-low heat. Bring to a boil, stirring often. Cook at a low boil, stirring gently, for 4 minutes.

Remove from heat. Add vanilla and baking soda. Stir down the foam and pour over the popcorn. Toss to coat.

Spread onto a prepared baking sheet and bake for 1 hour, stirring twice during the bake time.

Remove from oven, stir lightly. Break up the chocolate-covered marshmallows and fold them into the warm popcorn mixture.

If desired, melt the remaining chocolate and drizzle over popcorn.

Allow chocolate to harden before removing from pan and breaking into clusters. This may take several hours, depending on room temperature. Alternatively, once the mixture is cool you can put the pan in the refrigerator for a few minutes – just until hardened.

Store cooled clusters in an airtight container.