1. For the caramel popcorn:​ Line a 1/2 sheet tray with a silpat or foil lightly greased with cooking spray. Evenly spread the popcorn out on the sheet tray. Combine the butter, sugars, and corn syrup in a medium, heavy bottom sauce pot fitted with a candy thermometer. Bring to a boil over medium heat, making sure to stir often with a heatproof rubber spatula. As the caramel cooks it will bubble up a few inches. Cook the caramel until it reaches 248-250 degrees F (firm ball stage). Immediately turn off the heat and stir in the salt and baking soda. The caramel will bubble up again when you add the baking soda.

2. Spray a new heatproof rubber spatula with cooking spray. Immediately, and very carefully, pour the caramel mixture evenly over the popcorn. Using the greased rubber spatula carefully fold the caramel over the popcorn to coat. Not every popcorn kernel will be completely coated but the caramel will be evenly distributed. Break up any large chunks with the rubber spatula. Allow to cool completely, at least 15 minutes.

3. For the cheese popcorn:​ In a large bowl toss the 6 cups of popcorn with the melted butter until evenly coated.

4. In a separate bowl combine the cheddar cheese powder, mustard powder and ground white pepper. In two batches fold the cheese mixture into the popcorn until it is evenly coated.

5. To serve:​ Combine the two popcorns together, breaking up any remaining large chunks of the caramel popcorn if necessary, and serve immediately.

6. Cool about 3 minutes, and serve with the baguette slices and fresh apple slices.