Preheat your oven to 200 degrees.
Pop your popcorn kernels using an air popper or microwave.
In a large microwavable bowl, put your brown sugar, condensed milk, corn syrup, butter and salt.
Microwave for 3 sets of 2 minutes, stirring in between each.
Add your baking soda and stir in.
Pour your caramel over your popped popcorn in a large bowl and mix it all together.
Pour your caramel popcorn onto two baking sheets lined with parchment paper and spread evenly.
Place in your preheated oven and bake for 1 hour, stirring every 15 minutes.
Remove from oven and allow to cool.
Place your white chocolate chips with 1 tsp coconut oil in a small microwavable bowl and your milk chocolate with 1 tsp coconut oil in another.
Using a spoon (or put each chocolate in a small ziplock and snip the corner with scissors) drizzle the chocolate over the top of all your popcorn in a striped fashion. Allow to harden.
Break into pieces and store in ziplock bags for up to 1 week.