Place the popcorn and pretzels in a large bowl. Toss to combine and set aside.
In medium stockpot, melt butter over medium heat. Add sugar and honey and cook without stirring to 300F on a candy thermometer. Add baking soda and salt, stir briefly and pour the mixture over the popcorn. Gently toss to coat the popcorn completely.
Allow the coated popcorn to cool for 2-3 minutes, until just cool enough to touch. Using oiled hands, form 16 tennis size balls. Popcorn balls will store in fridge in a glass airtight container for up to 3 days.