Melting the Caramel - To a medium size pan, add the caramels. Heat the pan on low heat and stir constantly.
To the pan, add water and continuously stir.
Once the caramels are melted, remove the pan from the heat and set aside for a quick moment.
Melting the Chocolate - In a small bowl, add the chocolate chips and melt them in a microwave for 30 second bursts making sure to stir between each 30 seconds.
Filling the Cones - Inside of each cone, drizzle caramel in the bottom (about 2 teaspoons of caramel in each cone).
In each cone, sprinkle toffee bits (about 1 teaspoon per cone). Then drizzle melted chocolate inside each cone (about 2 teaspoons in each cone).
Add popcorn to each cone until it reaches the top (of the cone).
Then drizzle more of the caramel and chocolate, and top with more toffee bits.
Next add as much popcorn to the top of the chocolate that will stick.
Topping Off the Cones - To form a mound on top of each cone, add more kernels of popcorn by dipping them in the caramel so they’ll stick. When adding them, try to make an overall shape that looks like a scoop of ice cream.
Lastly, drizzle caramel and chocolate over the popcorn and top with toffee bits. The caramel hardens quickly so it may need to be warmed on the stove (on low heat stirring constantly) a couple times in between making the cones.
Let the caramel and chocolate harden on top of the popcorn before serving (about an hour).