Using a large skillet with a lid, add the vegetable oil and popcorn kernels; stir until kernels are well coated.

Cover skillet and place over medium heat.

Once the first kernel pops, begin shaking pan back and forth lightly to ensure kernels don’t burn.

When popping slows to every 3-4 seconds, remove pan from heat and uncover.

Using a microwave, melt the white chocolate candy melt according to the package instructions.

Transfer the popcorn into a large bowl. Add the melted candy melt and crushed candy canes; toss until well combined.

Spread mixture onto a sheet pan lined with wax paper.

Place the chocolate chips in a microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until smooth.

Transfer melted chocolate into a piping bag fitted with a small round tip (or a sandwich bag with one corner snipped off). Drizzle chocolate evenly on top of popcorn.

Sprinkle top of popcorn with red and green nonpareils.

Once cool, break apart and store in an airtight container.