1. Heat the butter and oil in a very large pot over medium-high heat. Once hot, add a few kernels of popcorn. When the kernels start to sizzle, pour in the rest of the popcorn and cover the pot. Cook until all the kernels are popped, shaking the pot a few times. Remove from heat and sprinkle lightly with salt. (NOTE: you may have to pop the popcorn in batches, depending on your pot size. You could also use an air popper.)
2. Spread out the popcorn and cashews out on two large, rimmed baking sheets lined with parchment paper.

For the Caramel:

1. Combine the corn syrup and sugars in a medium saucepan over medium-high heat until the mixture boils. Simmer for 2 minutes and then remove from heat. Add the peanut butter, honey, and vanilla and stir until the peanut butter is melted and mixture is smooth. Stir in the heavy cream and 1 teaspoon of the flaky sea salt.
2. While the caramel is still hot, carefully pour it over the popcorn and nuts. Toss carefully with a spoon or spatula to ensure that everything is evenly coated. Sprinkle the remaining sea salt over the popcorn mixture while it’s still warm. Allow the mixture to cool to room temperature.

For the Chocolate Drizzle:

1. Meanwhile, melt the butter and chocolate in a double boiler until smooth and glossy. Drizzle the chocolate over the popcorn/nut mixture and allow to cool slightly before serving.
2. The popcorn is best if eaten right away, but you can store any leftover popcorn in an airtight container at room temperature. It should last a couple days.