Start by popping your popcorn with an air popper - you can also do this in a brown paper bag in the microwave. Place popcorn in a large bowl.

2. Melt brown sugar, butter, and salt together over high heat. Bring just to a boil - (right when you start to see tiny bubbles), and then reduce heat and let simmer, stirring constantly, for 5 minutes. 

3. Pour caramel over top of popcorn and stir until the popcorn is all coated. Line a baking sheet with foil and spray with non-stick cooking spray. Pour popcorn out onto the baking sheet, and spread into an even layer. Bake at 350 degrees for 8 minutes. 

4. While the popcorn is in the oven, melt half of the chopped dark chocolate in a piping bag - you can also use a sandwich baggie. Be sure to melt it in 10 second bursts in the microwave to keep the chocolate from seizing. Crush the freeze-dried raspberries into small pieces.

5. When the popcorn comes out of the oven, let cool until you can handle it without burning yourself. Eat some, and then drizzle half of the melted dark chocolate over the whole tray. Sprinkle on a 1/4 cup of the chopped dark chocolate bits and half of the raspberries. 

6. Place the tray in the freezer for 5-10 minutes. Remove from freezer and check that the melted chocolate has mostly firmed up. Stir popcorn around on the tray. Drizzle on the rest of the melted chocolate, and top with the rest of the chopped dark chocolate and raspberries. Freeze for 5-10 more minutes, and then pour into a bowl and enjoy.