Microwave honey until slightly warm and pour into a frying pan over medium heat.

Add sugar and cook until a light caramel forms.

Microwave heavy cream until warm and whisk into caramel, cooking over low heat until completely smooth. Remove from heat and pour through a sieve, if necessary, to remove any lumps.

Let cool slightly. Stir in butter and use an immersion blender to combine well.

Add salt and peanuts and mix well.

Cool to room temperature and transfer to a piping bag.

In the bowl of an electric mixer, beat cream cheese, confectioners’ sugar, and peanut butter for five minutes.

In a separate bowl, beat heavy cream and fold it into the cream cheese mixture.

Add vanilla and peanuts and mix gently. Transfer cream to a piping bag.

Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Add popcorn to a large bowl and set aside.

In a small saucepan, combine brown sugar, oil, honey, and cocoa powder. Bring to a boil.

Simmer over low heat for seven minutes, until caramel thickens.

Add baking soda and mix.

Immediately, pour over popcorn and quickly mix to coat all kernels with caramel.

Spread popcorn on the prepared baking sheet. Bake 45 minutes, stirring occasionally. Let cool and store in an airtight container.

Pipe a small amount of caramel into each cup.

Top with a layer of Snickers cream to fill two-thirds of the cup.

Sprinkle caramelized popcorn over the cream and serve.