Place popcorn in a large bowl. Set aside. In a medium saucepan on medium heat, bring butter, sugar, honey, and salt to a boil. Let the mixture simmer for 5 minutes, whisking occasionally. Remove the saucepan from the heat and immediately add vanilla extract and baking soda (be careful, the mixture will foam) and stir. Pour the caramel over the popcorn and toss until evenly coated. Spread popcorn evenly over prepared baking sheets. Bake for 1 hour, stirring the mixture every 20 minutes (twice total) to prevent burning. Cool completely on a wire rack. Once fully cooled, break up any popcorn that is stuck together (or, if preferred, break into clusters). Store in an airtight container at room temperature for up to 2 weeks.