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1
Tightly cover a large roasting pan that is at least 3 in. deep with two layers of heavy-duty foil. Poke 12 holes, about 2 in. apart, in the foil to hold ice cream cones; set aside.
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2
In a microwave-safe bowl, melt chocolate chips and cream; stir until smooth. Spoon about 2 teaspoons inside each cone, turning to coat. Dip rims of cones into chocolate, allowing excess chocolate to drip into bowl. Place cones in prepared pan. Let stand until chocolate is set.
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3
Meanwhile, place the popcorn, chocolate chips and pecans in a large bowl; set aside.
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4
In a microwave, melt the caramels, cream and salt on high for 2 minutes, stirring occasionally until smooth. Pour over popcorn mixture and toss to coat.
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5
Using lightly greased hands, fill cones with popcorn mixture. Shape popcorn into a 2-in.-diameter ball on top of cones, pressing down until popcorn mixture is firmly attached to cones.
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6
For topping, place caramels and 1 teaspoon cream in a small microwave-safe bowl. Microwave on high at 20-second intervals until caramels are melted; stir until smooth. Drizzle over cones.
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7
Microwave chocolate chips and remaining cream until smooth. Drizzle over cones. Immediately sprinkle with pecans. Let stand until set. Place in bags and fasten with twist ties or ribbon if desired.
