Preheat the oven to 300°F.
Pop the popcorn and remove any unpopped kernels.
Put the butter, sugar, corn syrup, and salt in a medium pan on the stove over medium heat. Stir occasionally, until it starts to boil. Let it boil for 4 minutes without stirring.
Remove the caramel from the heat and pour over the popcorn. Stir to coat it evenly.
Divide the coated popcorn onto 2 baking sheets lined with silicone mats and spread it out evenly.
Bake for 30 minutes, stirring the caramel corn every 10 minutes.
Right on the pans, stir the chips and pretzels into the caramel corn.
Drizzle the melted chocolates across everything.
Sprinkle on the sea salt and let everything set. You can put it in the fridge to speed it up.