Preparation

• 1 Pop the popcorn in an air popper or in a large stockpot. If you use a stockpot, place the canola oil in the pot and heat over medium heat for about 1 minute. Add the popcorn, covering the bottom of the pan with an even layer of kernels. Cover the pan and let the kernels heat until they begin to pop vigorously, 1 to 2 minutes. Shake the pan every 15 seconds so that the kernels will not burn. The corn should finish popping in 3 to 4 minutes.
• 2 Line several cookie sheets with parchment paper.
• 3 In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. Heat over medium-high heat until golden brown, about 5 minutes. Stir gently, add the orange extract, if using, and stir again. Add some of the popcorn and coat it with the caramel. Use a wooden utensil to help coat the corn. Place the coated kernels on the parchment paper to cool. Repeat.
• 4 When cool, break up the clumps of caramel corn, keeping the corn clumps on the parchment.
• 5 Heat the chocolate over low heat in the top of a double boiler, or in a metal bowl over a saucepan filled with 1 inch of hot water (creating your own double boiler). Heat the chocolate until it is smooth, 3 to 4 minutes. Make sure the chocolate does not burn.
• 6 Fill a ladle with the melted chocolate and lightly drizzle over the caramel corn. Let the chocolate-caramel corn cool for 30 to 45 minutes. To make gifts, put small batches in cellophane bags; otherwise, wrap in parchment paper and keep in a Tupperware container in the refrigerator for 3 to 5 days. Makes 4 cups.