Preheat oven to 210°F (100°C) and get out two large baking trays.
Pop pop corn, either in a popcorn maker, a pot on the stove or in a suitable container in a microwave. Put into a large mixing bowl.
*Try to remove the un popped kernels before adding them to the mixing bowl. You can put it into a colander and swirl the popcorn around. The un-popped kernels should end up at the bottom, allowing you to scoop the popped popcorn into your bowl.
Add butter, sugar and honey to a small pot on the stove. Heat on a medium high heat and stir to dissolve sugar and mix in bubbling. Turn down the heat and allow to bubble for a further five minutes or so or until caramel is a lovely golden color.
Remove pot from heat. Add baking soda and stir quickly. The caramel will puff up and expand.
Pour caramel over popcorn and mix well to coat.
Spread out evenly onto baking trays.
Bake for approximatly one hour, checking and stirring every fifteen minutes or so.
Remove from oven and allow to cool completely before breaking apart.
Pile into a bowl and eat immediately, or store in a airtight container lined with baking paper for up to X weeks.