Begin by popping 8 cups of plain popcorn using your preferred method; pour into a large mixing bowl and remove un-popped kernels.

In a medium saucepan, combine 1 cup of creamy peanut butter, ¾ cup of honey, 1 cup of brown sugar, and ¼ teaspoon of salt over medium-low heat, stirring until smooth.

Pour the sweet mixture over the popcorn in the mixing bowl, gently fold to coat evenly without crushing.

Spread the coated popcorn onto a lined baking sheet for easy cleanup, creating an even layer.

In a microwave-safe bowl, combine ¼ cup of semi-sweet chocolate chips, ¼ cup of butterscotch chips, and 1 teaspoon of coconut oil; heat until smooth.

Drizzle the melted chocolate and butterscotch mixture over the popcorn evenly and let sit at room temperature for 30 to 60 minutes.

Once set, break the Scotcharoo Popcorn into pieces or clusters and serve in a large bowl or treat bags.