3 tbsp butter olive oil (divided), 1/4 cup popcorn kernels, 3/4 cup granulated sugar, 2 tbsp honey, 2 tbsp 18 year traditional balsamic, 1/4 tsp baking soda, & 1/2 tsp flaked sea salt such as fleur de sel or Maldon sea salt (optional)

Preheat the oven to 325 degrees. Line a rimmed baking tray with parchment paper. Heat 2 tbsp of the olive oil in a heavy-bottomed saucepan over medium-high heat. To check the temperature, add a couple kernels, cover, and remove the saucepan form the heat for 30 seconds. Shake it slightly, return it to the heat, and crack the lid just enough to allow the steam to escape. Once the corn is popping rapidly, shake the pot with the lid partially on until there are 5-7 seconds between pops. Pour the popcorn into a large bowl. Place the remaining 1 tbsp oil, the sugar, honey, and balsamic in a nonstick saucepan and stir to dissolve the sugar. Bring to a low boil-stronger than a simmer but not going crazy like a full boil-and cook, without stirring, until the caramel darkens, 3-5 minutes. Carefully add the baking soda-it will foam up!-and stir it in. Pour the syrup over the popcorn and stir quickly to cover all the kernels. Pour onto the baking tray and spread out evenly. Bake for 15-20 minutes, sprinkle with the seal salt, if using, and break it up into smaller pieces when cool enough to handle. You can store this in in airtight container for about 1 week, but it's at its absolute best on the day you make it.