Preparation time: 5 minutes
Cooking time: 17 minutes

You can keep the popcorn for 4 days in an airtight container at room temperature.

1. Preheat the oven to 160° C (325° F).
2. Combine the butter, honey and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly, then add the baking soda.
3. Combine the popcorn and pecans in a bowl. Pour on the hot syrup, tossing to coat well. Spread the mixture on a large greased baking sheet.
4. Cook in the oven for about 15 minutes, until the mixture is a deep golden color, stirring every 5 minutes. Cool and place in an airtight container.