1/2 cup unpopped popcorn kernels
5 tablespoons peanut oil
1 3/4 cups light brown sugar
5 tablespoons unsalted butter
1/3 cup honey
1/2 teaspoon sea salt
1 teaspoon baking soda
In a stockpot or an extra-large saucepan, heat popcorn kernels in 3 tablespoons of oil. Stir to coat all kernels. Cover and cook over medium heat, 5 to 7 minutes, or until kernels are fully popped (shaking pot after 3 minutes).
Lightly coat 2 large baking pans with cooking spray. Pour popcorn into pans and preheat oven to 200 degrees F.
In a medium saucepan, combine brown sugar, butter, honey, remaining oil, and salt. Cook over medium-high heat, stirring constantly with a wooden or silicone spoon, 2 to 3 minutes. Stir in baking soda until smooth.
Evenly drizzle over popcorn; stir to coat. Bake for 1 hour, stirring every 15 minutes.
Per Serving: cal. (kcal) 250, Fat, total (g) 11, sat. fat (g) 4, carb. (g) 41, fiber (g) 1, pro. (g) 1, Percent Daily Values are based on a 2,000 calorie diet