First of all, pop your corn (feel free to use the microwave kind if you want), then allow it to cool down aside. If you use already salted popcorn, skip adding the salt in the recipe!

Combine the sugar, honey and water in a pot and cook until the mixture begin to look slightly golden. Don't overcook it as the baking soda tends to darken the color and intensify the taste so a dark caramel will result in burnt honeycomb. Also, use a large pot as the mixture foams up quite a lot.

Once the color is golden, take aside and add the baking soda and salt, all at once, and begin stirring. Use a long wood spoon or spatula for this.

When the soda is no longer visible, pour the HOT caramel over the popcorn and using the same spoon and spatula, begin mixing the corn and caramel together. DO NOT touch the caramel at all, not even the bowl as it is extremely hot! Use tools for this and take extra cautious measures if needed!

Transfer quickly in a pan lined wit baking paper and cool down.

Shatter the corn into smaller pieces for the recipe. You will only need part of it so keep the rest to nibble on!

Heat up the water, milk, butter, salt and sugar in a pot.

When it starts boiling, take aside and add the flour, all at once. Stir well then place back on heat and cook for 2 minutes, stirring all the time. The purpose is to evaporate part of the liquid from the dough.

Remove from heat and transfer in a different bowl. Allow to cool down for 10 minutes then start adding the eggs, little by little. There is no rule for how much egg you add to a pate a choux - you add a little and observe the dough. The final dough should be shiny, smooth, run off the spatula slowly and form a peak when it falls off the spatula.

Spoon the dough in a pastry bag fitted with a round nozzle then pipe small choux on a silicone mat.

Sprinkle the top with chopped caramelized popcorn and crystal sugar.

Bake in the preheated oven at 160C for 25-35 minutes or until golden brown and crusty.

Cool down and serve!