Prepare a baking sheet by lining it with wax or parchment paper, set aside.

Pour the popped salted popcorn into a large bowl.

In a medium saucepan over medium heat, combine unsalted
butter, caramels, and peanut butter, stir constantly to prevent sticking. Cook for about 3 – 5 minutes or until everything has melted and is smooth.

Pour the caramel mixture over popcorn and stir to coat.

Either spray hands with non-stick spray or coat hands with butter. Working quickly, measure approximately ½ cup of popcorn mixture, using hands, press together tightly to form a ball, place on a parchment lined baking sheet. Repeat quickly until you have finished with remaining mixture. (Be careful, the mixture may be hot).

After you have finished, insert a popsicle stick into popcorn balls to make lollipops. Allow to popcorn balls to set for about 10 minutes until firm.

In a small saucepan, melt the chocolate over medium heat until smooth and glossy. Remove from heat and allow to cool for about 3 - 5 minutes.

Roll each popcorn lollipop in melted chocolate halfway up sides, then roll in crushed peanuts. Set aside on parchment-lined baking sheet. Best served day made, can be stored for up to 3 days stored in an airtight container kept at room temperature.