Heat the oil in a large saucepan until very hot. Add the salt to the hot oil and one or two kernels. If they start to spin, the oil is hot enough, add the remainder of the corn and cover with a lid. While the corn is popping, shake the saucepan regularly until there is no more popping. Remove from heat and pour into a large baking dish.
In a small saucepan, melt butter, sugar and honey. Once sugar has dissolved bring to the boil and simmer for 5 minutes.
Pour hot caramel over popcorn and mix gently. Be careful as the caramel will be very hot. Allow to cool in the baking tray, it should be slightly crunchy, and serve.