Place the saucepan over medium-high heat and add the oil. It's crucial to use a high smoke point oil to prevent burning. Test the oil's readiness by dropping in a few kernels; once they start to sizzle, it's time to move to the next step.

Pour in the popcorn kernels, ensuring they form a single layer at the bottom of the pan. Immediately cover the saucepan with the lid to trap the heat.

Holding the saucepan with oven mitts, continuously shake it gently back and forth over the heat to ensure even cooking. This prevents kernels from sticking or burning.

Within a minute or two, you'll start hearing the kernels pop. Keep gently shaking the pan throughout the popping process.

Once the popping slows down to 2-3 seconds between pops, immediately remove the saucepan from the heat. Be careful as the residual heat can cause popcorn to burn.

Wait for about 30 seconds to allow steam to escape. This helps to ensure your popcorn stays crispy rather than becoming soggy.

Transfer the freshly popped popcorn to a large bowl and sprinkle with salt or any desired seasoning while it's still warm. Toss the popcorn gently to coat evenly.

Line a baking sheet with parchment paper or a silicone baking mat.

Break the chocolate into pieces and place in a heatproof bowl. Melt the chocolate either using a double boiler or by microwaving in 30-second intervals, stirring well after each interval until smooth and fully melted.

In a large mixing bowl, combine the popped popcorn and roughly chopped mixed nuts. Drizzle the maple syrup over the mixture and sprinkle with a pinch of salt.

Pour the melted chocolate over the popcorn-nut mixture. Use a spatula to gently fold and coat the popcorn and nuts evenly with the chocolate.

Transfer the chocolate-coated mixture onto the prepared baking sheet. Spread it out into an even layer using the spatula, creating a rough rectangle or square shape.

Sprinkle the crushed candy canes, chocolate chips and festive sprinkles over the surface of the chocolate-covered popcorn-nut mixture.

Place the baking sheet in the fridge for about 1-2 hours, or until the chocolate has completely hardened and set.

Once set, remove the bark from the fridge and break it into irregular pieces using your hands or by gently cutting with a knife.