Melt the butter in a small sauce pan, turn off the heat, and then add the raw honey to melt in. Set aside while you make the popcorn.
Pop your popcorn in a simple air popper or stovetop, and put into a large mixing bowl.
Pour half the melted butter and honey into the popped popcorn, toss to coat, and then pour the last half of the butter/honey mixture to toss and coat.
Sea salt your caramel corn to your taste and toss to coat. You can serve this warm right away, or you can put the caramel corn in the fridge or freezer to harden up a little to feel like the crispier candy shell that caramel corn usually has!