Gahlord and I tried this localvore version of dessert popcorn a few nights ago, inspired by my friend Mandy's tales of homemade junk food. It's easy to make, and really good! It pays to be a bit careful not to overcook the caramel, but other than that, you really can't go wrong.
— 1/2 cup popping corn
— olive oil and/or butter for popping
— 2 tablespoons butter
— 1/4 cup honey
— salt to taste
Put the honey and 2 T butter in a saucepan on the stove, over high heat. You may want to add a little bit of salt at this point (under 1/4 teaspoon?), especially if you're using unsalted butter. Make sure your saucepan holds at least 5 or 6 cups, since the honey will bubble up quite a bit. Meanwhile, pop the popcorn, and dump it into a big bowl. We have a stovetop popper, and it usually takes about 4 to 5 minutes to cook one batch. If your popping method will take longer, either put the honey mixture on lower heat, or wait until the popcorn's done to cook the caramel.
This stuff is pretty great, but I think the one improvement I would make using non-local ingredients would be to add toasted peanuts, almonds and pecans. And maybe a wee plastic prize.
Enjoy! Any leftovers can be pressed into snowball-sized popcorn balls and wrapped in wax paper for later.