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Preheat oven to 250°. In a medium bowl, mix caramel sauce, honey, and kosher salt until combined. In a large bowl, drizzle half of caramel mixture over popcorn. Gently toss with rubber spatula until coated. Add peanuts and remaining caramel mixture and toss again until coated. Spread popcorn on a large parchment-lined baking sheet. Season with the flaky salt.
Place in preheated oven and bake the caramel corn stirring once halfway through, until golden and sauce is tacky and mostly dry, about 1 hour. Let cool.
Break apart any large clumps.
YUM!