Pop the corn and set aside. (Pick out all the unpopped kernels and discard.) Brush a heatproof bowl with EVOO and tip the popcorn in.
Place the pecans on a lined baking tray and into a cold oven set to 200°C. Cook for exactly 10 minutes, remove and chop roughly. Add to the popcorn. Reduce oven temperature to 150°C and line a large baking sheet with paper.
Meanwhile, place maple syrup, sugar and butter into the Thermomix bowl and cook 15 min/Varoma/speed 3/MC OFF. Add the vanilla, salt and baking soda into the bowl being cautious not to tip anything on top of the blades. Mix 5 sec/speed 5.
Scrape this mixture into the bowl with popcorn and nuts and stir vigorously to coat well. Spread onto the prepared baking tray evenly in a layer. Bake 15 minutes, turning half way through.
Remove from the oven and sprinkle with the chocolate callets, pushing them into the hot mixture so they will melt and stick. Sprinkle with a little more salt if desired. Cool completely before breaking into pieces. Refrigerate in an airtight container.
This should keep well for at least a week, but we know it won't last that long.