Preparation

• Heat the oil and pop the corn. Add vegetable oil and popping corn to a large saucepan and place over high heat. Quickly cover with a lid, shaking the pan regularly until all corn has popped, about 3-5 minutes. Be careful not to let it burn.
• Cool the popcorn. Transfer the popped popcorn to a bowl and allow it to cool to room temperature, discarding any un-popped kernels.
• Prepare the caramel. In the same large saucepan, combine sugar, butter, honey, and bourbon (if using) over medium-high heat. Stir until the sugar dissolves.
• Bring to a boil. Allow the mixture to come to a boil, cooking until a caramel forms, about 3-5 minutes.
• Add sea salt. Remove from the heat and stir in the flaky sea salt, combining well.
• Coat the popcorn. Add the cooled popped popcorn directly into the caramel and stir to coat thoroughly.
• Spread onto a tray. Pour the caramel-coated popcorn out in an even layer onto a tray lined with non-stick baking paper.
• Cool and break apart. Set aside until the caramel has cooled and hardened slightly, becoming no longer sticky. Break up clumps with clean, dry hands.
• Store or serve. Enjoy the caramel popcorn straight away or store in an airtight container for 2-3 days.