Line a baking sheet with parchment paper and set aside.
Heat 2 tbsp of the butter olive oil in pan over medium-high heat. Add popcorn kernels and cover while popcorn pops. You’ll want to give the pot a few shakes while the corn is popping so it doesn’t burn. Offset the lid to help steam escape. When there are 4-5 seconds between pops, your Popcorn is done.
Place remaining 1 tbsp of butter olive oil, sugar, honey, and balsamic vinegar into a non-stick sauce pan. Stir until sugar is dissolved. Bring sauce to low boil, cook without stirring until caramel darkens, about 3-5 minutes. Add baking soda and stir in, it should foam up. Remove from heat.
Pour popped corn on prepared baking tray.
Pour syrup over popcorn and and stir to cover kernels. Spread popcorn evenly over baking tray and place in over 15-20 minutes. Remove from oven and sprinkle sea salt over popcorn. Once cool enough to handle, break into smaller pieces and enjoy!
NOTE: If you don't eat it all (which is highly unlikely) you can store the popcorn in a sealed container for up to a week.
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