Once the oil is medium hot, add in corn kernels in even layers.
Cover and let it pop.
Once it starts popping, shake the wok a little. This is to avoid burning the corn kernels.
Place the wok back onto the flame and leave the cover slightly ajar to let the steam out to get crunchier popcorn.
Turn the flame off when the corn stopped popping.
Remove popcorn from wok. Wipe the wok clean.
Bring the wok back onto the stove. Turn on the flame.
Add butter, honey and brown sugar.
Stir until sugar is dissolved.
Add the popcorn back into the wok, turn the flame off and coat thoroughly.
Remove from wok and store (the leftover ones) in airtight containers. My boys will wait in the kitchen each time they smell me making popcorn and dig in immediately once it is ready.