Place the popcorn in a large bowl (or 2 large bowls to make mixing easier).
Place the extra toppings needed for rolling the bas on a plate, set aside.
In a large pot over medium heat, melt the mini marshmallows, butter, caramel bits and chocolate ships. Stir frequently until melted and smooth.
Pour the melted mixture over the popcorn (dividing between 2 bowls if you divided your popcorn). Stir with a spatula until the popcorn is coated.
Spray your hands with non-stick cooking spray and use your hands, a spoon, a measuring cup, cookie scoop, etc. to portion out the popcorn balls. Roll the ball between your hands into a rough ball shape. Then roll the popcorn ball into the extra toppings – more caramel bits, chocolate chips and chopped pecans!l
Alternatively, you could add the extra toppings into the gooey popcorn before forming balls if you don’t want to roll them in the toppings.
Place the balls on a baking sheet lined with a silicone mat or parchment paper. Allow balls to cool and firm up, 30 minutes to 1 hour.
For storage beyond a day, it is recommended to wrap each ball in plastic wrap, and then place inside a Ziploc bag or plastic container for freshness. However, popcorn balls are best eaten the same day.