Pre-heat your oven to 325 degrees.
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.