Coat two large baking dishes with cooking spray. Preheat oven to 250°F. Place 7 cups of the popped corn in a very large bowl or roasting pan; set aside. Place 9 cups of the remaining popped corn in each of two very large bowls.
For caramel, in a heavy medium saucepan, melt 3 tablespoons of the butter over medium heat. Stir in brown sugar and honey. Cook and stir until boiling. Reduce heat slightly but continue to allow mixture to boil at a moderate, steady rate without stirring for 3 minutes. Remove saucepan from heat; stir in vanilla and baking soda. Slowly pour caramel over 9 cups of the popped corn in one of the bowls. Stir gently to coat. Transfer mixture to one of the prepared baking dishes.
In a small heavy saucepan, melt the remaining 2 tablespoons butter over medium heat. When melted, stir in the turmeric until combined. Pour butter mixture over the 9 cups popped corn in the other bowl; toss gently so popcorn becomes evenly yellow in color. Sprinkle with Parmesan cheese; toss to coat. Transfer mixture to the remaining prepared baking dish, scraping bowl well.
Bake mixtures in both baking dishes 15 minutes. Gently stir. Repeat baking and stirring three times for the caramel corn and twice for the cheese corn or until each popcorn mix is crisp.
Remove from oven. Spread popcorn on large pieces of parchment or waxed paper; cool. When completely cooled, add the caramel corn and cheese corn to the reserved plain popcorn in the very large bowl or roasting pan; stir to mix well.
Package in 2½-cup portions. Store at room temperature for up to 3 days.
Tip: We do not recommend using a sugar substitute for this recipe.