Combine popcorn and pecans in a large mixing bowl, mixing well; set aside.
Melt chocolate bar in top of a double boiler over simmering water, stirring until chocolate melts.
Pour melted chocolate over reserved popcorn mixture; stir until all popcorn is coated. Drop mixture by tablespoonfuls onto waxed paper-lined cookie sheets; chill until set. Store in airtight containers in a cool place.
Note: Shelled roasted peanuts may be substituted for chopped pecans.