Pop the corn and measure correct amount into a large bowl.
Cook honey, sugar, and salt in a saucepan over medium heat until syrup reaches 245° on candy thermometer or until a few drops tested in cold water form a firm ball which does not flatten when removed from the water.
Pour over popcorn in a very thin, steady stream. (Fork the syrup through the popcorn thoroughly while you pour.)
When mixture is cool enough to handle, butter your hands and shape it into balls, pressing it together firmly.