Step 1

Heat oven to 250°F.

Step 2

Place popcorn, cashews and pecans in large roasting pan.

Step 3

Combine brown sugar, butter and corn syrup in 2-quart saucepan. Cook over medium heat 7-8 minutes or until mixture comes to a boil. Continue boiling 2 minutes. Remove from heat; stir in baking soda.

Step 4

Pour butter mixture over popcorn mixture in pan; stir well. Bake 1 hour, stirring every 15 minutes. Remove from oven; place onto waxed paper or parchment paper. Cool completely. (Do not break into pieces.)

Step 5

Place chocolate chips and 1 teaspoon shortening into resealable plastic food bag. Microwave 30-45 seconds; knead bag. Continue microwaving in 15-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle melted chocolate over popcorn mixture. Repeat with white baking chips and remaining 1/2 teaspoon shortening, microwaving on Medium-High (70% power). Drizzle over popcorn mixture. Let stand 3-4 hours or until chocolate is set. Break popcorn mixture into pieces.

Step 6

Store in container with tight-fitting lid or resealable plastic food bag.