Place the honey and butter in an 8 oz mason jar. Microwave uncovered for 30 seconds (mine took 45 seconds). Add the Sriracha and stir.

Heat the canola oil over medium high heat in a heavy saucepan with a couple of the kernels. As soon as the kernels pop, add the rest of the kernels, cover and shake the pot. When the popping slows, turn off the heat, and uncover when the popcorn completely stops.

Place the popcorn in a bowl and drizzle over the butter mixture, toss to combine and sprinkle with sea salt.