In a saucepan, add the oil when hot add the corn kernels. Immediately stir just to let the oil cover all the kernels.
Cover the pan and keep it on medium heat. When the kernels start to pop, shake the saucepan while covered ever few seconds to prevent the kernels at the bottom from burning.
When the speed of popping decreases turn off the heat and keep the saucepan covered for one minute.
Pour the popcorn into a big bowl, sprinkle with salt, and mix.
MAKING THE CARAMEL SAUCE:
Line a baking sheet with parchment paper, you’ll have to spread the caramel popcorn over it later.
In a saucepan, add the butter and let it melt on medium heat. Now add both sugars, salt, honey, and stir for few seconds.
From this moment on, swirl the sauce to help the caramel sauce cook evenly. The mixture will be foamy but you’ll be able to see its color changes. When it turns to dark golden color turn off heat and pour the caramel sauce over the previously prepared popcorn. You must be quick in mixing the caramel with the popcorn since it will harden rather quickly.
Spread the caramel popcorn over the baking sheet and let cool completely. Break the caramel popcorn into small chunks and enjoy!