Preheat oven to 200 degrees. Line a baking sheet with parchment paper or silicone mat, set aside. Using a silicone baking mat makes it much easier to stir the popcorn.
Place the sugar, butter, and honey in a saucepan and bring to a boil over medium heat stirring constantly. Continue to boil without stirring for 5 minutes, or until candy thermometer reads 235 degrees for chewier popcorn to 250 degreesF for a harder bite.
Remove from heat and stir in the baking soda and lemon oil flavoring. The mixture will bubble up!
Place popcorn in a very large bowl, and pour the mixture over. Stir until completely coated.
Spread popcorn mixture out evenly on a prepared baking sheet. Place in a preheated 200 degree oven for one hour, carefully stirring every 15 minutes.
Remove from oven and allow to cool for 5 to 10 minutes. Be careful, it is a really sticky, and HOT! Break apart into pieces and serve.
Notes
Microwave Method: Place one-third cup of popcorn kernels in a brown lunch bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.Stovetop Method: Pour 3 tablespoons of oil and 0.5-cup of popcorn kernels into a 4-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows, remove the the pot from heat.Instant Pot Method: check out this Instant Pot Popcorn post for pressure cooker for complete instructions.Store popcorn in an airtight container or zipper top bag (with all the air squeezed out) at room temperature for 2 to 3 weeks.