Line 2 large baking sheets with parchment paper or alternately grease generously with butter, and set aside.
In a medium saucepan over medium heat, melt canna-butter and butter.
Stir in the brown sugar, honey and 1/2-teaspoon salt and cook, stirring, until mixture comes to a boil.
Lower heat to a simmer and, if you have a candy thermometer cook until mixture reaches 250 degrees F, otherwise you can get close by cooking for about 1 1/2 minutes.
Remove from heat and quickly stir in baking soda and extract which will turn the mixture into a light brown froth. Working quickly before the caramel cools and starts to harden, pour this mixture over the popcorn in a large bowl and toss and stir to evenly coat the popcorn.
Spread caramel coated popcorn in a single layer on the prepared baking sheets and sprinkle on the remaining 1 1/2 teaspoons salt.
Bake for 15 minutes, stir mixture to break up pieces and return to oven for 15 more minutes.
Let cool slightly before serving. For longer storage, cool completely and place in an airtight container for a week or so.