Bring butter, sugar and honey to the boil in a heavy-based saucepan, stirring until the sugar has dissolved. Cook until mixture is golden in colour.

Remove from heat and stir in the popcorn and peanuts. Spread onto a baking-paper lined tray and allow to set at room temperature. Roughly chop.

Sprinkle half the popcorn into individual glasses or dishes and then top with creme dessert and remaining popcorn.