In a large pot, heat oil on medium heat. Add popcorn kernels, lower flame to low, and cover the pot. Allow kernels to pop.

When done, spread out on Gefen Parchment-lined baking sheet. Toss with salt.

While it’s popping, prepare the topping. In a small pot, place margarine, brown sugar, and peanut butter, and bring to a simmer on low heat. Cook for about three minutes. Pour over popcorn, and toss to coat.

Heat the chocolate chips (while still in the bag) in the microwave in 30-second intervals. (It took me three intervals to melt.) Snip a corner of the bag with a scissors, and drizzle over the popcorn. Sprinkle with nut crunch if desired. Place baking sheet in the freezer for about 15 to 20 minutes or until set, if you can wait that long!